Maple-Mustard Baked Chicken Thighs
(adapted from Very Culinary’s recipe)
4 Chicken Thighs (I got mine with the skin, but took the skin off)
2/3 cup Dijon Mustard
1/2 cup Maple Syrup
1.5 tbsp White Wine Vinegar
Preheat oven to 450˚.
Whisk the dijon mustard, maple syrup, and vinegar together until fully combined (about 30 seconds).
Grease a baking dish and lay chicken thighs down flat.
Pour mustard mixture over them.
Bake for 45 minutes, or until fully cooked.