Step 1

Preheat oven to 450°F (230°C). Lightly grease a baking dish.

Step 2

In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.

Step 3

Place chicken thighs in the prepared baking dish and pour the mustard mixture over them, turning to coat evenly.

Step 4

Bake uncovered for 30–40 minutes, or until chicken is cooked through and the sauce is bubbling.

Step 5

Remove chicken and place dish on stovetop. Whisk cornstarch into the sauce and simmer over medium heat until thickened, about 2–3 minutes.

Step 6

Spoon sauce over chicken, garnish with fresh rosemary, and serve hot.