THE BEST AND EASIEST BAKED CHICKEN THIGHS
Grandma’s house was always my favorite place to go when I was little. It was so comforting and inviting, I could have spent every day there and never went home. Of course, I had to go home to my loving parents once in a while, but anytime I got the green light to go to Grandma’s, I was on my bike and headed that way. She always stuffed us full with cookies, cakes, pies, and whatever else she had freshly baked. She made up the most delicious dinners too. Those we only got once in a while.
If Mom and Dad weren’t going to be home for supper, we got to eat there. She made a sheet pan dinner a lot like this one from The Pioneer Woman. It was by far my most-loved dish that she made.
Whenever this was in the oven, I would come up with every excuse I could think of to stay over there and eat. Mom usually didn’t mind too much, and Grandma loved to have us there, so usually it worked!
Makes 4 servings .
1/2 . Dijon mustard
1/4 C. maple syrup
1 Tbsp. rice vinegar
5-6 Chicken thighs
Salt and pepper
HOW TO MAKE:
1-Preheat the oven to 450º F.
2-Mix together the Dijon mustard, maple syrup and rice vinegar.
3-Salt and pepper the thighs, then place them in the baking dish – I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
4-Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
5-Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF.
6-Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.
7-Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.
Nutritional Info :
per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5
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