Maple-Mustard Baked Chicken


3 tablespoon(s) Dijon mustard
2 tablespoon(s) pure maple syrup
2 tablespoon(s) peanut or canola oil, divided
1 tablespoon(s) finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) salt
4-4 1/2 pound(s) bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed
1 1/2 cup(s) breadcrumbs


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.

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