Get out an 8″ x 8″ casserole dish. If you are using skinless, boneless thighs, butter the dish. If your thighs have skin, butter is not necessary. (I buttered it per the recipe this time, but it didn’t turn out to be required.)
Arrange the thighs in the dish so that they are close, but not overlapping.
In a small bowl, stir together the Dijon mustard…
… maple syrup…
… olive oil…
… and soy sauce.
Add the garlic…
… and rosemary to the marinade.
Stir it up!
Pour the marinade on top and then spread it around until the chicken is completely covered.
Bake the chicken for 60 minutes, or until it’s golden brown on top.
March 8, 2016
Bea and I enjoyed this: it was very quick to put together, and the pan sauce was nice over the baked sweet potatoes we had on the side.