Maple Mustard Roasted Chicken is an easy and flavorful dish!
In case any of you doubted how much I totally love my readers, this recipe should put the doubts to rest. I totally made this chicken for y’all. You people asked me for an easy chicken dish, and this one delivers. It’s so flavorful, so moist, so good…you can’t even imagine. But the best part? This chicken requires 5 minutes of prep time. Maybe less. No jokes.
This is actually an accidental reincarnation of an old family favorite chicken dish. I made this amazing sauce, and sliced up some onions, then a lightbulb went off in my head, and I decided to cook it the same way as my saucy onion chicken. The result was chicken with the amazing melt-in-your-mouth texture my family has always loved, but with the enticing flavors of the maple-mustard sauce I had dreamed up.
Seriously, just try it. It’s awesome.
- 3 lb cut up chicken
- oil or spray, for frying
- ½ cup dijon mustard
- ¼ cup pure maple syrup
- 2 Tablespoons rice vinegar
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt
- ¼ teaspoon pepper
- 2 onions, cut in half rings
- Preheat the oven to 350.
- Heat a frying pan over medium heat and brown the chicken on both sides. Place the chicken in a single layer on the bottom of a 9x13 (or larger roasting pan).
- Combine the mustard, maple syrup, vinegar, oil, salt and pepper in a small bowl and whisk or stir until combined.
- Toss together the sliced onions and sauce until evenly coated.
- Pour the onion mixture over the chicken, completely smothering it.
- Cover the pan tightly and bake for an hour and a half.
- Remove the foil and bake for an additional 30-45 minutes, until cooked through and soft.
- If you prefer VERY soft chicken, you can leave it covered the entire time.
- Serve hot.
- This chicken freezes nicely.
Note: if you prefer a more “roasted” texture (rather than soft and saucy) you can uncover the chicken for longer, or even the whole time.
Make sure to serve the chicken alongside some rice, mashed potatoes, or something else to soak up the delicious gravy!
Enjoy!
Hope you love this chicken as much as I do! Make sure to come back soon – I have the world’s most awesome hamantaschen twist to share with you! -Miriam
guess wHAT I WILL BE MAKING FOR SHABBAT?????? sounds yummy!!!
These flavors sound incredible! YUM!
Mmm, sounds delicious!
Would this work without browning the chicken beforehand?
Browning really helps the taste and texture. You can skip if necessary but I really recommend the extra step.
Is it really necessary to brown the chicken first? I’m going to try it without browning – i think it will be just as delicious.
Browning really helps the taste and texture. You can skip if necessary but I really recommend the extra step.
I just made this last night without browning it. I don’t know what it would taste like with browning, but I was delicious without it!!
Sounds divine. May have to try it out tomorrow. Looking forward to snooping through your blog!
It’s in the oven now, smells heavenly!! Thanks Miriam
Awesome! Happy to hear!
I’ll be trying this recipe tonight! Thanks for sharing…and now to look at your Hamentashen recipe, which is on my list to do this week.
I made this chicken using chicken cutlets for shabbos and it was a big hit!! Definitely a keeper! I just put the sliced onions in a pan, layeted cutlets over them and poured the sauce over it. I also used apple cider vinegar instead of rice vinegar and it was great.
How long did you cook it with cutlets?
Made this today, it is AMAZING! Browning the chicken was well worth it. Thank you for sharing this recipe!!
This was delicious! Made it for shabbos and huge hit. Great blend of flavor but none are overpowering. I used half the sauce and it was still great. I also used regular vinegar since no rice vinegar on hand. I browned my chicken, mixed the sauce ingredients and poured over the chicken on thurs night. Put it in my fridge over night. When i got home from work i popped the whole pan into the oven and it was ready just in time for shabbos. Thanks for a great recipe!
Do you leave the skin on the chicken?
Preferably, yes. If you remove it, watch that it doesn’t dry out.
If i remove the skin, should i still brown the chicken first?
Do you use oil when browning the chicken? How long should it take? Thanks!
Sounds delicious. Any idea what can I use instead of rice vinegar? I only have regular white vinegar.
Cider vinegar would be a good sub, but plain white works if that’s all you have.
Can I use yellow mustard?
Sure.
Looks delicious! Can I adapt it for the slow cooker? Do I need to change anything (except the cooking time, obviously)?
Came out delicious!! Thanks! Did not roast b/c of time constraints but will definitely look forward to trying that in the near future! Thanks for recommending apple cider in place of rice vinegar, worked perfectly.
Hi, Is this a saucey chicken or can it be reheated Shabbos day?
Thanks
This is a saucy chicken recipe.
If I use this recipe on chicken cutlets, do I cover it when I am baking it? How long do I bake it for?
Thanks.
Sharon
You can, but you’ll have to cut the baking time by a LOT. I’m not sure exactly how long – my guess would be about 30-40 minutes.
Sorry. Am I the only person that thinks there is definitely not enough liquid. Taste was good but everyone wanted “gravy”
Can this be cooked instead of baked?
What exactly do you mean by cooked? Braised on the stovetop? If so, yes, it can.
Can I add potatoes to the pan to cook with the chicken?
That should work!
My family prefers bone in chicken breasts…and I’ve never cooked chicken this long…will it get dried out with this type of chicken if I cook it as recommended, or can I shorten the cooking time eg 30-45 min covered, 15-30 min uncovered? Thanks!
This is a braised chicken – very soft and juicy. You’re welcome to play around with different cook times but results are not guaranteed once you change the recipe.