Maple Mustard Baked Chicken

This recipe is adapted from a wonderful cookbook called the six o'clock scramble. I may have talked about it before, but it's a great inexpensive paperback with tons of family friendly recipes using ingredients that most people have on hand. One of my great weeknight secrets is finding recipes that I can bake versus cook on the stove because this allows me to prepare and throw it in the oven and then do what I need to do around the house or hang out with the kids. Tonight, I used bone-in, skin-on chicken breast for this, but you could also use bone in thighs (with or without skin) or drumsticks. Just don't use boneless skinless breasts because they can't handle the long cooking time without drying out. The kids loved the 'sweet sauce' and both wanted a second serving.

Maple Mustard Baked Chicken (adapted from the six o'clock scramble cookbook)

Timing - about 5 minutes to prepare and 50 minutes to bake and broil

Ingredients
1/4 cup maple syrup
1/4 cup Dijon mustard
1/4 cup apricot preserves
splash of white wine vinegar (maybe a tablespoon)
1/2 t dried tarragon
4 small bone in chicken breast halves (or 2-3 large ones; you could also use 4 thighs or 6 legs)
paprika

How to Make
Preheat oven to 350 degrees. Stir together all ingredients except chicken. Place the chicken in a glass baking dish. Pour the sauce over the chicken and turn the chicken to coat, ending with it skin side up. Sprinkle liberally with paprika. Bake the chicken for 45 minutes and then broil for 5 minutes to slightly brown the skin.

Serves 4