{"id":66450,"date":"2026-08-11T13:24:02","date_gmt":"2026-08-11T17:24:02","guid":{"rendered":"https:\/\/shannex.com\/?p=66450"},"modified":"2026-08-11T13:58:24","modified_gmt":"2026-08-11T17:58:24","slug":"culinary-corner-17","status":"publish","type":"post","link":"https:\/\/shannex.com\/fr\/great-people\/great-people-culinary\/culinary-corner-17\/","title":{"rendered":"Culinary Corner"},"content":{"rendered":"\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em><strong><strong><strong>\u00a0Maple Dijon Roasted Chicken Thighs\u00a0<\/strong><\/strong><\/strong><\/em><\/strong><\/h3>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves:4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Executive Chef Dennis MacDonald from Parkland on the River, Miramichi, N.B., shares a dish that combines sweet Maritime maple syrup and tangy Dijon mustard to create a simple yet irresistible glaze. As it roasts in the oven, the glaze caramelizes beautifully, coating the chicken in rich flavour while creating perfectly crisp, golden edges.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7f6c9a0b wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited.jpg\" alt=\"\" class=\"wp-image-72253\" srcset=\"https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited.jpg 1920w, https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited-300x300.jpg 300w, https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited-1024x1024.jpg 1024w, https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited-150x150.jpg 150w, https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited-768x768.jpg 768w, https:\/\/shannex.com\/wp-content\/uploads\/2026\/08\/Maple-Dijon-Chicken-with-Roasted-Potato-Salad-1-edited-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 bone-in, skin-on chicken thighs\u00a0<\/li>\n\n\n\n<li>\u00bc cup pure maple syrup\u00a0<\/li>\n\n\n\n<li>2 tablespoons Dijon mustard\u00a0<\/li>\n\n\n\n<li>1 tablespoon olive oil\u00a0<\/li>\n\n\n\n<li>2 cloves garlic, minced\u00a0<\/li>\n\n\n\n<li>1 tablespoon apple cider vinegar or lemon juice\u00a0<\/li>\n\n\n\n<li>\u00bd teaspoon salt\u00a0<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper\u00a0<\/li>\n\n\n\n<li>1 teaspoon fresh thyme leaves (or \u00bd teaspoon dried)\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 400\u00b0F (200\u00b0C). Line a baking sheet or roasting pan with parchment paper.<\/li>\n\n\n\n<li>In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, salt, pepper, and thyme.<\/li>\n\n\n\n<li>Pat the chicken thighs dry with paper towel and arrange them skin-side up on the baking sheet.<\/li>\n\n\n\n<li>Spoon about two-thirds of the maple Dijon mixture over the chicken thighs.<\/li>\n\n\n\n<li>Bake for 30 minutes, then brush with the remaining glaze. Continue roasting for another 10\u201315 minutes, or until the chicken is cooked through, and the skin is golden and slightly caramelized <br>(internal temperature should reach 165\u00b0F \/ 74\u00b0C).<\/li>\n\n\n\n<li>Let the chicken rest for 5 minutes before serving. Spoon any pan juices over top for extra flavour.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n<\/div>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Maple Dijon Roasted Chicken Thighs\u00a0 Serves:4 Executive Chef Dennis MacDonald [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":72253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[121,147,46],"tags":[],"class_list":["post-66450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-great-people-culinary","category-summer-2026","category-connections"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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