In a small bowl, combine all ingredients except the chicken.
Arrange the thighs in a baking dish in a single layer.
Pour the sauce over the chicken, making sure all parts are completely covered.
Bake for 45 minutes, then using an instant-read meat thermometer, check to make sure the thighs have reached an internal temperature of at least 165°F.
Spoon the sauce over the thighs, turn oven to broil, move the baking dish to a higher rack and broil for 3- 5 minutes or until the surface has browned. Serve.
This Maple Dijon Chicken is delicious with Instant Pot Cranberry Pistachio Jasmine Rice.Meal prep! Double the recipe for the sauce, freeze it and next time you have fresh chicken, you can simply thaw the sauce, pour it over the chicken and bake.Or freeze the chicken with the sauce in a single layer in a zipper-lock freezer bag or glass container. Thaw overnight in the fridge, then bake as directed.Leftovers? Store covered in the fridge for up to 3 days. You can also freeze leftovers, tightly covered for up to 3 months.