Ingredients

  • 1/2 cup maple syrup
  • 1/4 cup dijon mustard
  • 2 tablespoons rice wine vinegar
  • 4 bone in chicken thighs (skin-on)
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • chopped parsley
  • rosemary
  • peanuts

Directions

  1. Preheat oven to 450°F.
  2. In a medium size bowl, mix together the maple syrup, Dijon mustard and rice wine vinegar thoroughly. Set aside.
  3. Rinse chicken thighs and thoroughly pat dry. Season chicken with salt and pepper.
  4. Heat oil in a 9” cast-iron skillet over medium high heat until hot but not smoking. Place chicken in skillet, skin side down, and cook 5-7 minutes, until the skin is seared and golden brown. Flip chicken over in the skillet so the skin side is now on top. Pour the sauce mixture over the chicken in the skillet and carefully transfer it to the oven.
  5. Bake the chicken for 15-20 minutes more or until a meat thermometer reads 165°F.
  6. Transfer to a plate and garnish with chopped fresh parsley, rosemary and chopped peanuts, if desired. Spoon some sauce over the chicken and serve.
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NutritionView more

1720Calories
Sodium40%DV960mg
Fat155%DV101g
Protein257%DV131g
Carbs21%DV62g
Fiber16%DV4g

PER SERVING *

Calories1720Calories from Fat910
% DAILY VALUE*
Total Fat101g155%
Saturated Fat23g115%
Trans Fat
Cholesterol570mg190%
Sodium960mg40%
Potassium1820mg52%
Protein131g257%
Calories from Fat910
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber4g16%
Sugars50g100%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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