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Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

Phoebe Lapine and Cara Eisenpress
  • minutes
  • Serves 2

INGREDIENTS

4

Chicken thighs, bone-in and skin on (1-1.25lb)

1 1/2 lb

Yukon gold potatoes, large

2 tbsp

Maple syrup

1 tbsp

Mustard, whole grain

1 tsp

Kosher salt

1

Pepper, freshly ground

1 tbsp

Cider vinegar

3 tbsp

Olive oil

2 tbsp

White wine