Total Time: 2 hours
- 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
There's a reason this maple-mustard glaze is used in three other Fareway recipes. Its just that good! Try out this Fareway Fan Favorite in your oven this week to see what the hype is all about!
Peanut oil may be substituted for canola oil. 1 Tbsp. finely chopped fresh thyme may be substituted for dried.
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.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
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.
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.
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