Dijon Maple Roasted Chicken

I love when chicken is on sale at the grocery store! This past week the special was $0.99/pound for chicken quarters (the leg and thigh together on the bone). I bought a big pack of four and decided to roast these up in my dutch oven. I was trying to figure out what I was going to put on them, my teriyaki mixture? rosemary? thyme? cajun seasoning? and I really wanted to try something new. I had just bought a new container of Dijon Mustard and I decided to focus on that! I love how this turned out and just know it will be delicious as leftovers (even cold on a sandwich!) Feel free to try this on chicken quarters, chicken thighs or legs!



Dijon Maple Roasted Chicken: Serves 4

4 Chicken Quarters (or 8-12 Chicken Thighs or Drumsticks)
1/4C Maple Syrup
1/4C Dijon Mustard
Garlic Powder
Onion Powder
Salt & Pepper

First Step...and my least favorite...remove the skin from the chicken, leaving the bone in. Discard the skin and place the chicken in a single layer in a large greased casserole dish or dutch oven (preferably with a lid, don't worry if you don't have a lid for your container you can always use aluminum foil). Once all the skin is removed give a healthy shake of salt, pepper, onion powder & garlic powder on all sides. Rub in the seasoning, cover with the lid and place in a 425 oven for 25 minutes. Flip the chicken and cook for another 20-25 minutes.

Mix the maple syrup & dijon mustard together and set to the side. Next carefully, and I mean carefully, drain the chicken drippings from the pan. Now brush the glaze on all sides of the chicken and pour any extra all over the top. Leave the lid off and cook for 10 more minutes. Remove from the oven and cover for 5 minutes, then serve and enjoy.

__________________________
WW: ~ 6 Points Plus / serving - this will vary depending how the size of the chicken used.