In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.
Maple, Balsamic & Rosemary Chicken Thighs
The marinade for this chicken is from one of my favourite cookbooks, Yum & Yummer by Greta Podleski. This recipe is great for a quick Sunday dinner meal. It pairs well with Smashed Potatoes and Steamed Carrots & Broccoli.
Equipment
- 1 Medium Casserole Dish
- 1 Baking sheet
Ingredients
- 2 lb. Chicken Thighs
Marinade
- ¼ Cup Maple Syrup
- 3 Tbsp. Lemon Juice
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Olive Oil
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 tsp Dried Rosemary
Instructions
- Add the ingredients for the marinade (maple syrup, lemon juice, Dijon mustard, balsamic vinegar, olive oil, rosemary and garlic) to a medium size casserole dish and stir to mix.
- Add the chicken thighs to the marinade and toss to coat.
- Marinade for 2+ hours in the refrigerator.
- Preheat oven to 375℉. Bake chicken thighs for 40 minutes.
- Transfer the chicken thighs to baking sheet and broil on low for 5 minutes.
- Serve with potatoes/rice and vegetables/salad.