Do not omit the fresh rosemary when you are plating the chicken. The flavours with the rosemary are out of this world.
I also do this in the BBQ.
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- 1/2 c
- dijon mustard
- 1/4 c
- maple syrup (real one is best but store brand will do)
- 1 Tbsp
- white wine vinegar
- 3 to 4 sprig(s)
- fresh rosemary
1mix first 3 ingredients in a bowl
2Place chicken in foil lined ovenproof dish and salt and pepper the chicken.
3Pour sauce over chicken and turn to coat both sides.
4Place in preheated 450 degree oven and bake for 40 minutes.
5Baste tops of chicken after 20 minutes
6Chicken is ready when thermometer reads 165 degrees F.
7Plate chicken and spoon sauce over the top. Sprinkle with fresh rosemary.