Best Maple Mustard Baked Chicken Recipes

MAPLE-MUSTARD BAKED CHICKEN

MAPLE-MUSTARD BAKED CHICKEN image

Categories Chicken Bake Dinner Lunch Healthy

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons
Dijon mustard
2 tablespoons
pure maple syrup, preferably grade B
2 tablespoons
peanut or canola oil, divided
1 tablespoon
finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon
freshly ground pepper
1/2 teaspoon
salt
4-41/2 pounds
bone-in chicken pieces, thighs, drumsticks and/or breast; skin removed, trimmed
1 1/2 cups
fresh breadcrumbs, preferably whole-wheat

Steps:

1.Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours. 2.Preheat oven to 400°F. Set a wire rack on a large baking sheet. 3.Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces. 4.Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

MAPLE-MUSTARD BAKED CHICKEN

Maple-Mustard Baked Chicken image

Baked chicken is our favorite; this will work well when we have company since not everyone prefers dark meat as we do...Marinating not included in prep time.

Provided by AZPARZYCH

Categories Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 tablespoons canola oil, divided
1 tablespoon finely chopped fresh thyme
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
8 1/2 lbs bone-in chicken pieces, skin removed (thighs, drumsticks and or or breasts)
1 1/2 cups fresh breadcrumbs

Steps:

Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl.
Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes.
Serve hot or let cool, refrigerate and serve chilled.

Nutrition Facts : Calories 758.5, Fat 48.9, SaturatedFat 13.1, Cholesterol 219.9, Sodium 562.3, Carbohydrate 18.4, Fiber 1.1, Sugar 4.4, Protein 57.5

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