Some recipes make you feel a little like a genius. This one does. I’ve tried it three different times, with three adaptations and every time ~ a great success. It’s another ‘pinterest‘ success story.
I first noticed this ‘man-pleasing chicken’ when my friend, Liz, pinned the recipe and said, “Chicken thighs. I know not white meat but my Italian mamma taught me that the thighs have all the flavor.” I never use dark meat and much prefer white but with that endorsement, I headed to the store for chicken thighs.
And then I served the ‘man-pleasing chicken’ to my family. Several times. Several variations. And every time, it was delicious!
I used boneless, skinless thighs and followed the recipe exactly. It was yummy.
Lots of gravy-esque sauce. With a green salad and the savory seven-up biscuits ~ huge hit with the whole family.
The next time I tried the recipe with bone-in, skin-on chicken thighs. Wow. So wonderful ~ we all liked it even better.
It’s just completely amazing. Easily adaptable. The third time, I used honey instead of maple syrup by accident ~ and the chicken was just as wonderful. I just don’t think you can mess this up.
Man Pleasing Chicken
1 package of bone-in, skin-on chicken thighs (I used a small pack of four ~ just over a pound)
1/4 c Dijon mustard
1/8 c maple syrup (or honey)
1 1/2 t rice vinegar
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup and vinegar.
Place thighs in a metal baking dish (might want to line the pan with foil first) and heavily salt & pepper. Pour mustard mix over thighs. If using boneless, make sure to turn and coat completely. For bone-in, just spoon mixture over the top covering completely.
Bake chicken for about 40 minutes.