Maple Dijon chicken

1. 1

   Mix equal parts maple syrup and Dijon mustard, then add just enough vinegar to loosen the sauce and to get enough tang to your liking.

2. 2

   Add in 2-3 minced garlic cloves

3. 3

   Season the chicken thighs and place on a large jelly roll pan on a parchment sheet or foil and crumple up the edges around so the juices won't run into the asparagus.

4. 4

   Pour over the sauce and place fresh rosemary over the top.

5. 5

   Drizzle the other side with olive oil, add your asparagus, and roll around to coat.

6. 6

   Season with good salt and freshly cracked pepper.

7. 7

   Roast in a hot oven 400 or so until done...20 minutes worked for me...

8. 8

   Meanwhile cook some orzo.

9. 9

   When Al dente; drain and add 1-2 tablespoons of butter and at least a half a cup of freshly grated Romano or Parmesian.

10. 10

    Squeeze half a lemon over the top to brighten it up and season well.

11. 11

    To serve place the orzo down and add the chicken and asparagus on top and drizzle any juices that accumulated during the cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.