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Maple-Mustard Baked Chicken

Rating: 4.72 stars
36 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold-no forks and knives required! For best flavor, shop for locally raised natural chicken and real maple syrup.

Molly Stevens
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
1 hr 45 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • Preheat oven to 400 degrees 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 degrees F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Tips

Make Ahead Tip: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.

To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Per Serving:
243 calories; protein 25g; carbohydrates 14.1g; dietary fiber 1.6g; sugars 3.4g; fat 9.3g; saturated fat 1.7g; cholesterol 86.5mg; vitamin a iu 44.9IU; vitamin c 0.5mg; folate 4.4mcg; calcium 17.9mg; iron 1.6mg; magnesium 22.3mg; potassium 212.4mg; sodium 314.9mg; thiamin 0.1mg; added sugar 3g.
Exchanges:

1 starch, 3 lean meat

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Reviews (9)

Read More Reviews
36 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
bluevalentine
Rating: 5 stars
10/30/2011
Wow I am not sure how this dish received so many positive responses. No way never again! Read More
EatingWell User
Rating: 5 stars
10/30/2011
My husband and I loved this recipe. I used a homemade oatmeal-wheat bread for making my breadcrumbs. Excellent. This has become my new favorite. Jonica Somerville ME Read More
EatingWell User
Rating: 5 stars
10/30/2011
So tasty. I didn't add any salt to mine because I thought the mustard was enough. I will definately make this again. Read More
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EatingWell User
Rating: 5 stars
10/31/2011
This is the best non-fried chicken recipe that tastes fried. I followed the recipe leaving the skin on though. It has a wonderful flavor and really easy. Do use the rack to keep it crispy. The whole family loved this chicken. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This recipe was truly a hit w/my picky eaters. I used Italian bread crumbs instead of making my own mixture. It was so easy and will continue to be a favorite in our house. Read More
EatingWell User
Rating: 5 stars
07/03/2012
I used boneless chicken thighs. It was a great recipe! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
love love love. Would totally make again with no changes at all. I used legs because besides being my favorite they almost always come out beautiful and moist. I would try this with a thigh in a heartbeat. The additional salt (I used kosher salt) was fine and didn't make the chicken overly salty. Chicken itself was fantastic and moist. The technique of using the rack is key and I'm convinced was the reason the chicken was crispy and not soggy on one side. Totally going to use that technique when making other crispy recipes. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Heidi in Hartford the recipe says to remove the skin. Jeanne Skowhegan ME Read More
EatingWell User
Rating: 4 stars
02/16/2012
Will add to menu I made 1/3 of a recipe (6 drumsticks) for 3 people and had no left overs; it was a hit with everyone The chicken was juicy and tasty; will definitely add this to the menu. Pros: quick easy inexpensive Read More
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