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Holy Yum Baked Chicken Thighs - Truly Delicious!

This delicious and healthy recipe comes courtesy of the Table for Two blog, where the blogger says "If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, you will not regret it. I’ve made this chicken 3 times already. 3 times in one week. I’m completely, utterly, addicted to it."

He adds, "It’s the easiest recipe ever and the tastiest. It will make your taste buds sing and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you."

Ingredients

1 1/2 – 2 pounds boneless, skinless, chicken thighs, preferably organic (most of the fat cut and discarded)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar (seasoned or unseasoned)
1/4 tsp. Himalayan or sea salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Preheat oven to 450 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil.

2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.

3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.

4. Bake, uncovered, for 40 minutes.

6. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.

7. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.

8. Sprinkle rosemary on top before serving.

9. Serve with rice or potatoes or vegetables.

Note: If you like things more tangy, add 2 tbsp. of rice wine vinegar instead of 1 tbsp. to produce a nice tangy kick with the sweetness that subdues it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste.

Original recipe and image source: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/

    

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