Maple-Mustard Baked Chicken

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Preparation Notes

Peanut oil may be substituted for canola oil. 1 Tbsp. finely chopped fresh thyme may be substituted for dried.


  1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

  2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.

  3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

  4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165 F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Servings: 8

Total Time: 2 hours


325 calories; 8 g total fat; 2 g saturated fat; 117 mg cholesterol; 338 mg sodium; 14 g carbohydrate; 2 g fiber; 45 g protein


  • 3 Tbsp Dijon mustard
  • 2 Tbsp maple syrup
  • 2 Tbsp canola oil
  • 1 tsp dried thyme
  • 3/4 tsp ground black pepper
  • 1/2 tsp salt
  • 4 pound bone-in chicken pieces (thighs or drumsticks) with skin removed, trimmed
  • 1 1/2 cup fresh breadcrumbs

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