You can also get it started the day before and marinade it in your refrigerator overnight.
- 1/2 cup Dark Mustard. You can substitute Dijon if you want a milder taste but I use my homemade Beer Mustard which also has a touch of horseradish.
- 1/4 cup Maple Syrup. Please use the real stuff!
- 1 Tablespoon Rice Wine Vinegar
- 1 tsp. Ground Flax Seed
- Chicken pieces - I used legs, thighs and breasts cut in half for a total of 13 pieces
- 1 tsp. Rosemary
Place chicken pieces in a single layer in a foil-lined casserole dish. Pour the marinade over top then add salt and pepper to taste plus the Rosemary.
Bake at 375' for about an hour. After 30 minutes turn chicken pieces over and baste with marinade if needed. Test internal temperature as it should be 165' before serving.
If you want your chicken pieces super browned, just turn on the broiler for a few minutes.
I served mine with baked potatoes and steamed asparagus but it would also be good with a salad and brown rice.
Credits: The original recipe was found on wittyinthecitty.com but this is my tweaked version