Ingredients¼ cup maple syrup¼ cup Dijon mustard4 garlic cloves, roughly chopped6 sprigs thyme2 tbsp olive oilsalt and black pepper, to season6 chicken thigh cutlets, skin-on (about 1kg)MethodStep 1Combine the maple syrup, Dijon mustard, garlic, thyme sprigs and olive oil in a large bowl and season very well with salt and pepper. Add the chicken and mix well to completely coat. You can marinade this ahead of time if you prefer, or cook it straight away.Step 2Heat your oven to 180C fan-forced (200C conventional). Place the chicken skin-side up in a baking dish lined with baking paper and bake for 40 minutes until the chicken is nicely browned and cooked through. You can use your oven’s overhead grill to brown the top if you like. Remove from the oven, rest for 10 minutes, then serve.