Maple-Mustard Baked Chicken

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This crunchy chicken tastes great hot or cold—no forks and knives required! For best flavor, shop for grade B maple syrup.

 Maple-Mustard Baked Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 3/4 hours (including 30 minutes marinating time)

  • 3 tablespoons Dijon mustard

  • 2 tablespoons pure maple syrup, preferably grade B

  • 2 tablespoons peanut or canola oil, divided

  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried

  • 3/4 teaspoon freshly ground pepper

  • 1/2 teaspoon salt

  • 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)

  • 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Directions
  1. Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

  2. 8 servings

  3. 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.

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

  5. 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.

  6. 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.


Nutritional Facts

Servings
8
Per serving
Calories
248
Carbohydrates
14g
Fat
9g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
26g
Cholesterol
76mg
Dietary Fiber
2g
Potassium
210mg
Sodium
306mg
Added Sugars
3g
Exchanges
1 starch
4 lean meat
1 fat
Carbohydrate Servings
1

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14 replies

Anonymous
Anonymous 2014-07-16 09:12:47 -0500 Report

Recipe says "see tip" in reference to fresh breadcrumbs - preferably whole wheat. But I don't see any tips!!!!

reedera4
reedera4 2013-05-15 02:10:57 -0500 Report

Ingredients say to remove skin, but the directions say, "Dredge the skinned side of each chicken piece in the breadcrumbs." I'm guessing they mean to dredge the meatier side? Can't wait to try this recipe.