Maple Mustard Chicken Thighs With Mushrooms
Roasting chicken thighs is one of my favorite easy weeknight meals. Not that that means much since I don’t work, but you get the point. All you need to do is make a simple marinade or glaze, coat the thighs, and pop them in the oven until done. I already have Honey Soy Baked Chicken Thighs on the site, and just two weeks ago I added Chicken Thighs In A Rosemary Apple Cream Sauce. These maple mustard chicken thighs can easily become a part of your rotation.
The best part of this recipe is that you really don’t have many dishes. Sure you’ll have to clean the mixing bowl and the cutting board, but by using a foil boat you can save the roasting pan from crusted on sticky bits. Using a foil boat or packet is a great way to cook in my opinion.
Maple mustard is just like a honey mustard, except using maple syrup for the sweetness. I had a very little bit left after making my maple syrup souffle which was perfect for these maple mustard chicken thighs. Those two ingredients, along with some salt, pepper, paprika, garlic powder, and mushroom powder are all that is needed for this marinade.
I used hot English mustard for a kick. I find the heat balances well with the sweetness of the maple syrup, but you can use Dijon, American, Whole Grain or whatever you prefer. After the marinade is made just drop in the thighs and give everything a good mix. Let it sit for a minute or two while you slice up a bunch of mushrooms.
I used regular white button mushrooms and sliced them about 3-5mm. If you try to go paper thin they will burn in the oven, but you can go thicker if you like.
Lastly just make a boat out of foil. Spread the mushrooms all over the bottom, drizzle on a couple tablespoons of olive oil, and then lay the maple mustard chicken thighs right on top, skin side up. If there is sauce still left in the mixing bowl, be sure to pour it over. Pop the tray into the oven at 220 Celsius for about 30-35 minutes, or until the middle reads 70 degrees celsius (165 Fahrenheit). I don’t normally need to use a meat thermometer, but chicken thighs can be finicky so best to be safe.
Maple Mustard Chicken Thighs And Mushrooms
- Sheet Pan / Roasting Pan
- 4 Chicken Thighs bone in, skin on
- 200 grams Mushrooms white button is what I used. Thinly sliced – but not paper thin
- 2 tbsp Mustard I used Hot English, but you can use Dijon or American or whatever you like
- 2 tbsp Maple Syrup
- 2 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Mushroom Powder like Trader Joes Mushroom Umami Seasoning
- 1 tsp Salt or more to taste
- 1 tsp Black Pepper freshly cracked
- 1 tsp Red Chili Flakes optional
- 2 tbsp Olive Oil
- Whisk together all the ingredients except the chicken thighs, mushrooms, and olive oil, in a mixing bowl. Add the chicken thighs and mix to coat every part.
- Make a boat our of foil big enough to just hold the four chicken thighs. Lay down the sliced mushrooms all over the bottom and drizzle with the olive oil.
- Put on the chicken thighs skin side up over the mushrooms. Pour over any marinade left in the bowl.
- Place in an oven preheated to 220 Celsius for 30 minutes, or until the inside temperature is 70 Celsius or 165 Fahrenheit. Serve immediately.
Maple Mustard Chicken Thighs
This recipe may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.