Multiple Australian outlets publish the same recipe from Adam Liaw for maple-mustard baked chicken. The dish is described as a simple tray-baked option suitable for both weekend roasting and weeknight cooking. Across the coverage, the emphasis is on the ease of preparation and the flavouring approach: chicken is baked in the oven with a maple-and-mustard style glaze intended to provide both sweetness and tang. The articles present the recipe as straightforward, with no competing variations or differing claims about method in the sources provided. They frame the meal as versatile—working as a Sunday roast when served as a main course, while also being practical enough for an everyday dinner. While the provided summaries do not include specific ingredients, cooking times, or exact temperatures, the consistent takeaway is that Liaw’s baked chicken combines maple and mustard flavours in an oven-baked, tray-roasted format.