Make this Tonight: Chicken Thighs w/ Mustard Maple Glaze & Roasted Carrots
Make this tonight (I know I'm so bossy).
You might be stuck in the house with the "big blizzard of the century" (btw we only got 6" total), so what else are you doing, besides shoveling???
This is by far the easiest dinner on the planet, and very tasty.
I made these delicious maple vinegar roasted chicken thighs, and yes, I made them this time without the skin and bones (I know, shocking, since I am a big fan of crispy skin).
If you want to make them with boneless chicken breasts, here is the recipe (but the thighs are better, much moister!).
and while you're at it, make my roasted carrots using the same glaze, and some chopped pistachio nuts on top.
Roasted Chicken Thighs w/ Maple Vinegar Sauce: (adapted from A Feast for the Eyes)
8-10 chicken thighs, boneless or not, skinless or not
1/3 cup of French grainy mustard (you can also use Dijon mustard)
1/4 cup of maple syrup
1 1/2 tbsp of apple cider vinegar
1 tbsp chopped fresh rosemary
kosher salt & pepper
Line a baking pan with aluminum foil and place the chicken thighs in the pan.
Sprinkle w/ kosher salt & pepper.
Mix the mustard, maple syrup, vinegar and rosemary in a jar and shake.
Spoon some of the dressing over the chicken thighs to coat (reserving some of the dressing for the carrots).
Roast in a 425F oven for 30-40 minutes until chicken is browned on top.
Try and fine nice organic whole thin carrots. I don't even bother to peel my carrots, because they are so nice and clean.
Lay the carrots on a baking sheet and drizzle w/ olive oil and kosher salt.
Roast in the same oven with the chicken for the same amount of time, turning one time to brown on all sides.
When the carrots are done, use the reserved maple vinegar dressing and pour over the hot carrots on a platter.
Sprinkle w/ chopped pistachio nuts and some fresh chopped cilantro.
I also used some watermelon radishes, but I don't expect you to have them!
This is a delicious weeknight dinner.