Maple-Dijon Chicken Thighs
Bone-in, skin-on chicken thighs roasted in a sweet and savory maple syrup and Dijon mustard glaze with apple cider vinegar, soy sauce, and fresh rosemary. One pan, 10 minutes of prep, and 40 minutes in the oven for a deeply flavorful dinner that serves eight.
Ingredients
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons soy sauce or tamari
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 bone-in skin-on chicken thighs (about 3 pounds total)
- 3 fresh rosemary sprigs each about 3 inches long
Instructions
- Position a rack in the middle of the oven and preheat to 425 degrees Fahrenheit.
- Add the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, salt, and pepper to a 9x13-inch baking dish. Stir until fully combined.
- Pat the chicken thighs dry with paper towels and trim any excess skin or fat. Place in the baking dish and turn to coat each piece thoroughly in the sauce. Arrange skin side up, evenly spaced, without overlapping.
- Use kitchen shears to snip the rosemary sprigs in half over the dish. Nestle the pieces among the chicken.
- Roast uncovered for 30 to 40 minutes until the skin is golden and caramelized and an instant-read thermometer reads 165 degrees Fahrenheit in the thickest part, not touching the bone.
- Rest in the pan for 5 minutes. Spoon the pan sauce over the chicken and serve.
Notes
Always pat the chicken thoroughly dry before placing in the sauce for the crispiest skin.
Do not cover the pan during roasting — uncovered is essential for caramelized, crispy results.
Use pure maple syrup, not pancake syrup, for the best flavor.
Spoon the pan juices over the chicken just before serving for extra glaze and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 12 to 15 minutes for the best texture.
Tamari makes this recipe gluten-free — check all other labels if needed
Do not cover the pan during roasting — uncovered is essential for caramelized, crispy results.
Use pure maple syrup, not pancake syrup, for the best flavor.
Spoon the pan juices over the chicken just before serving for extra glaze and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 12 to 15 minutes for the best texture.
Tamari makes this recipe gluten-free — check all other labels if needed