Dijon Maple Baked Chicken

Dijon Maple Baked Chicken

  • Servings: 2
  • Difficulty: easy
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Dijon Maple Baked Chicken
When I am in recipe hunting mode I generally cruse through my bookmarked sites and will also look at Pintrest, Yummly, FoodNetwork, Food.com, Food52 etc. Pintrest is great in many ways but at the sametime feels less authentic because it is about getting people to your site vs promoting good food you made. Not everyone plays that game but I see a recipe multiple times when I go there to look. One of those is “the best chicken ever”. I see it posted as Holy Yum, Man-Pleasing Chicken etc… You know the one.

Firstly, it is a good recipe for chicken that you and your family will like if they enjoy or tolerate mustard flavor. The chicken was super moist and the sauce concentrated and worked well as a sweet and tart kinda of sauce. It’s good but by no means will be the best ever as stated. I say that not to discourage you but instead level set with you. No hyperbole here or at least I try.

2 Chicken breasts and thighs (trimmed)
1/2 cup Dijon Mustard
1/4 cup Maple Syrup
1 tbs of Rice wine vinegar
Fresh Rosemary
Kosher Salt and Pepper

Brussels Sprouts (diced)
1 green onion (diced)
Garlic Salt
Red Pepper Flakes
Kosher Salt
Black Pepper
Parmesan Cheese
Splash of red wine vinegar

1. Super easy. Preheat your oven to 400 degrees. Trim your chicken. In a baking dish salt and pepper your chicken on both sides. Mix your wet ingredients and pour over the top. Move the chicken around so its coated on all sides.
Pop it in the oven for 40-50 minutes until done. Some recipes talk about making a sauce and pour it on top of the chicken. IMG_9710IMG_9711

2. As a side I decided upon Brussels Sprouts. I heated a cast iron skillet with coconut oil (medium)
I washed and cut the sprouts and onion and then tossed them with the seasoning. I put them in the cast iron skillet and let the bottoms brown before turning. 3 minutes or so. Stir occasionally until it is tender to your liking.


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