My friend shared this recipe over the weekend. When I saw it, I knew that I have to try it. Not because it’s titled “World’s Best Chicken” but because it is super simple. The fact that lots of people are raving about it, made me want to try it even more. I like to name it Easy Maple Mustard Chicken, that way I can remember part of the ingredients.
The original recipe calls for boneless chicken breast and red wine vinegar. However, I rarely buy chicken breast because I prefer the taste of dark meat. I also don’t have red wine vinegar on hand so I substitute it with apple cider vinegar. Still delicious!
Ingredients:
- 2 pounds Chicken Drumsticks (you can definitely use other part of the chicken, boneless or bone in)
- 1/2 cup of Mustard
- 1/4 cup of Maple Syrup (or Honey)
- 1 Tbsp of Apple Cider Vinegar (or other vinegar)
- Pinch of Rosemary
Directions:
- Preheat your oven to375F
- Put the chicken drumsticks in a big bowl.
- Mix mustard, maple syrup and apple cider vinegar.
- Pour mustard mixture over chicken.
- Sprinkle rosemary all over the chicken
- Mix everything until chicken drumsticks are evenly coated with mustard mixture and rosemary.
- After this point you can leave it in the fridge and let it marinate for a while, or you can bake it right away. (it will taste better if you marinate it)
- Arrange chicken on a baking sheet, careful not to let the chicken touch each other.
- Bake for about 45 minutes (cover the chicken with foil in first half of baking time).
Tips:
- If you are using chicken with bone you will need to bake it longer than if you are using boneless chicken.
- When using bone-in chicken cover the chicken with foil in the first half of the baking time, take out the foil in the second half to let the chicken brown. (Since bone-in chicken takes longer to cook, if you leave the chicken uncovered the whole time, the mustard mixture will be burnt and the chicken might ended up too dry)