Photo Credit: Jewish Press

A friend called me and said she needed a new chicken recipe. I wholeheartedly agreed. Although there are about one million different ways to make chicken, it can get repetitive and boring. I wanted to create a chicken recipe that was savory with a touch of sweet.

I made a maple Dijon chicken using fresh rosemary for Friday night and it was a real winner. I’m adding it to my Friday night chicken recipe rotation. The key is using real maple syrup.


My mother was over at our house, and happened to see the unhealthy pancake syrup Hubby uses for his waffles. She quietly went to Trader Joe’s, bought 100% maple syrup, and casually replaced it in our pantry. Boy, is there a difference. Pure maple syrup is so versatile – it can be used in cookies, cakes, meat and poultry, and even on waffles, too. It elevates this chicken recipe to a whole new level. #purechickenlickin’


Maple Dijon Chicken
(Serves 4-6)


1 package of chicken thighs
1 big onion
2 tbsp. Dijon mustard
4 tbsp. maple syrup
¼ c. olive oil
Fresh checked rosemary



Dice the onion and spread on the bottom of an aluminum pan. Place the thighs on top.

Whisk the mustard, olive oil, maple syrup, and salt and pepper together in a bowl. Pour over the chicken. Throw in a few fresh sprigs of rosemary.

Cover tightly with foil and bake at 375°F for 1 hour and 45 minutes. Uncover for the last 10 minutes.

Garnish with fresh rosemary. Enjoy!


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