To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the boneless, skinless chicken thighs into a foil-lined or disposable oven-proof baking dish. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal! Prepare rice/hash browns/boxed potatoes and vegetable according to package directions. POTATOES: Preheat the oven to 425. Dice the potatoes into 1.5" bite sized pieces. Put the potatoes on a rimmed cookie sheet. Drizzle olive oil all over and season well with salt and pepper. Use your hands to coat evenly. The potatoes will take 30-45 minutes to cook thoroughly until soft (depending on their size and the amount you make). Stir the potatoes gently 1-2 times while roasting.