Chicken / Dinner

Maple Dijon Chicken Thighs

My grandfather passed last week. He was 95 years old. He lived a good life, and will be missed. I can’t be too sad, though, as he has now gone home to be with his wife again after 8 years. 

Needless to say, this necessitated an unexpected trip to NY for the funeral. Thankfully, my daughter’s school had last week off for winter break, so no taking time off work or missing school.

Grandpa’s favorite flavor combination was banana, peanut butter, and chocolate, so my next baked oatmeal attempt will be something along those lines.

 In the meantime, I made this chicken a couple weeks ago for dinner and am just finally getting it on here. It’s really quick to throw together and get in the oven, leaving plenty of time to make the rest of dinner or just relax a bit. 🙂

Maple Dijon Chix 007

Just mix all the sauce ingredients together, dredge the chicken in it, then stick them in the oven!

Maple Dijon Chix 009

Don’t they look cute all folded over. 🙂

Maple Dijon Chix 012

We had these with Honey Dijon Roasted Potatoes and Brown Sugar Carrots.

Maple Dijon Chix 022

Maple Dijon Chicken Thighs
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 3 skinless boneless chicken thighs
  2. 2 Tbsp dijon mustard
  3. 1 Tbsp maple syrup
  4. 1/2 Tbsp olive oil
  5. 1 tsp worcestershire sauce
  6. 1/2 tsp minced garlic
  7. 3/4 tsp dried thyme
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray a 9" pie pan or small casserole dish with non stick spray. Lay chicken flat in pan.
  3. Mix remaining ingredients together and pour over chicken. Dredge chicken in sauce until covered on both sides. Fold ends of chicken underneath.
  4. Bake for 45 to 50 minutes, or until cooked through.
Adapted from Budget Bytes
Adapted from Budget Bytes
Three Plates Full http://threeplatesfull.net/

Leave a Reply

Your email address will not be published. Required fields are marked *