Maple-Mustard Baked Chicken

EatingWell.com

 Ingredients

Prep: 30 minutes | Total Time: 1 hour 45 minutes

• 3 tablespoons
  Dijon mustard
• 2 tablespoons
  pure maple syrup, preferably grade B
• 2 tablespoons
  peanut or canola oil, divided
• 1 tablespoon
  finely chopped fresh thyme, or 1 teaspoon dried
• 3/4 teaspoon
  freshly ground pepper
• 1/2 teaspoon
  salt
• 4-41/2 pounds
  bone-in chicken pieces, thighs, drumsticks and/or breast; skin removed, trimmed
• 1 1/2 cups
  fresh breadcrumbs, preferably whole-wheat

 Instructions

1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.