Yield: 2 servings
 
Ingredients:
½ cup maple syrup
¼ cup Dijon mustard
2 tablespoons rice wine vinegar
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Fresh chopped parsley and fresh chopped rosemary
 
Directions:
  1. Preheat oven to 450°F.
  2. In a medium size bowl, mix together the maple syrup, Dijon mustard and rice wine vinegar thoroughly. Set aside.
  3. Rinse chicken thighs and thoroughly pat dry. Season chicken with salt and pepper.
  4. Heat oil in a 9” cast-iron skillet over medium high heat until hot but not smoking.
  5. Place chicken in skillet, skin side down, and cook 5-7 minutes, until the skin is seared and golden brown.
  6. Flip chicken over in the skillet so the skin side is now on top.
  7. Pour the sauce mixture over the chicken in the skillet and carefully transfer it to the oven.
  8. Bake the chicken for 15-20 minutes more or until a meat thermometer reads 165°F.
  9. Transfer to a plate and garnish with chopped fresh parsley and rosemary.
  10. Spoon some sauce over the chicken and serve.