Roasted Maple Dijon Chicken

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often more affordable.

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is lower in calories, and spicy brown is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is usually cheaper.

Start by chopping fresh sage; stack the leaves, roll them up, and slice into ribbons.

Smash 2 large cloves of garlic with the side of a knife, then give them one or two cuts and set aside.

Trim the fat from the chicken thighs, ensuring they look neat after trimming.

Season the chicken thighs with a light sprinkling of salt and pepper on both sides.

In a bowl, combine 2 tablespoons of Dijon mustard, chopped sage, smashed garlic, pure maple syrup, and soy sauce; mix until well combined.

Add the mixture to the chicken in a large bowl and toss until the chicken is coated on all sides.

Transfer the coated chicken to a parchment paper lined baking dish and pour any remaining sauce over it, ensuring even distribution.

Bake in a preheated oven at 400°F for 1 hour.

Prepare asparagus by cutting off the bottom part of the stalk and placing them in a pan of water; cook on medium heat with a lid for about 8 to 10 minutes, starting just before the chicken is done.

Baste the chicken halfway through cooking and turn on the broiler for 1-2 minutes at the end.

Let the chicken cool for 5 to 10 minutes after removing from the oven.

Carefully tilt the baking dish to pour the juices over the chicken before serving.

Plate the chicken and asparagus, squeezing lemon juice over the asparagus and adding lemon wedges and fresh chopped parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens