Samantha Nicole Holy-Yum-Yum Chicken is heaven-sent, oven-baked chicken. It’s as simple as the name suggests. The chicken is braised in a tangy, sweet, and simple sauce with notes of smoky maple and mustard, until it’s tender, savory, and just pure joy to eat. Then it’s drizzled with a sauce created from the cooking liquids, ensuring the flavor is bold, comforting, and beautiful. That’s all there is to it. Holy-Yum-Yum Chicken shows us that something can be both divinely good and a simple dinnertime delight at the same time!
Ingredients
- 1/2 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon rice wine vinegar, seasoned or unseasoned
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds chicken thighs, boneless and skinless, most of the fat removed and discarded
- 1 tablespoon cornstarch
- fresh rosemary, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Line an 8×8-inch oven-proof pan with two layers of tin foil.
Step 3 –In a small bowl, whisk the Dijon mustard, the maple syrup, the rice wine vinegar, the salt, and the pepper together.
Step 4 –Place the chicken in the prepared pan.
Step 5 –Pour the sauce mixture over top of the chicken and turn the chicken to coat.
Step 6 –Bake the chicken, uncovered, until it is cooked through to 165 degrees F internally, about 40 minutes.
Step 7 –Transfer the chicken to a plate to rest for 5 minutes. Keep the liquid in the pan.
Step 8 –Whisk the cornstarch into the liquid in the pan until a thick sauce forms. Make sure to do this while the liquid is still hot.
Step 9 –Drizzle the chicken with the sauce and garnish with the rosemary.
Step 10 –Serve.
