Ingredients

• 3 tablespoon Dijon mustard
• 2 tablespoon pure maple syrup, preferably grade B
• 2 tablespoon 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/ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

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Cooking Directions

Step 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.

Step 2

Preheat oven to 400°F. Set a wire rack on a large baking sheet.

Step 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.

Step 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.