Oven baked skinless chicken thigh cutlets with maple, garlic and rosemary. This recipe takes 5 minutes to prepare, then into the oven, for an easy, tasty mid week meal.
Pre-heat oven 180 deg C (360 deg F). Line a shallow baking tray with baking paper (this makes it easier to clean up afterwards).
Place skinless chicken thigh cutlets, bone side down, on the prepared baking tray.
In a small bowl place maple syrup, garlic, mustard and rosemary. Mix ingredients well.
Spread maple syrup mixture over the top of the thigh cutlets. Make sure to coat them well.
Place in the oven for 45 minutes or until golden and cooked through.
For best results baste thigh cutlets while cooking. Test to ensure they are cooked through by inserting a skewer into the thigh, if juices run clear, it is cooked.
Serve with oven baked vegetables or fresh garden salad.
If using chicken thigh with skin on
Prick the skin of the chicken with a skewer before placing in the oven to bake. This will allow the fat underneath the skin to be released and ensure nice crisp brown chicken skin.