This Easy Maple Glazed Chicken Is the Only Way I'm Making Chicken Right Now
I’m on the hunt for a fresh set of easy weeknight dinners, and there are three things that every recipe has to have before it makes it onto my menu. First, pantry and fridge staples and shortcuts must be the main ingredients. Next, hands-on time for prep and clean-up needs to be kept to a minimum. And finally, the flavors must be absolutely delicious. This recipe for maple-Dijon chicken easily checks every single one of those boxes.
Sweet maple syrup and tangy Dijon mustard are a classic combination (I also love cooking pulled pork with maple and mustard), but adding pantry seasonings like soy sauce and apple cider vinegar makes the sauce irresistible. Baking chicken thighs right in the same pan the sauce is mixed in gives the meat time to absorb the sauce and cuts down on clean-up. When served with steamed rice to soak up the tasty sauce, this chicken dinner is an all-around winner.
Why You’ll Love It
You won’t find juicier chicken anywhere. Chicken thighs soak up the maple-Dijon sauce as they bake, leaving them full of flavor, fork-tender, and oh-so-juicy.
It comes together in a single pan. The maple-Dijon sauce is prepped and right in the baking dish, and all you have to do is add the chicken. This smart strategy is perfect for busy nights when nobody wants a pile of dishes to clean after dinner.
Key Ingredients in Maple-Dijon Chicken Thighs
Chicken thighs: Choose meaty bone-in, skin-on chicken thighs for this recipe.
Maple syrup: Make sure to use 100% maple syrup for its superior flavor (Costco is my go-to place for buying maple syrup).
Dijon mustard: Smooth mustard adds a subtle kick to sauce. Don’t use whole grain mustard here, as the mustard seeds may burn in the oven.
Seasonings: Soy sauce and apple cider vinegar balance out the maple-Dijon sauce, with umami from the soy sauce and a fruity acidity that adds brightness.
Rosemary: This hearty herb brings it all together. No need to chop the sprigs, just cut into large pieces with kitchen shears and drop them right into the sauce.
What to Serve with Maple-Dijon Chicken Thighs
Maple-Dijon Chicken Thighs Recipe
A sweet and savory sauce made of maple syrup and Dijon mustard is the secret to serving the most flavorful chicken thighs.
Prep time 10 minutes
Cook time 30 minutes to 40 minutes
Serves 8
Ingredients
1/2 cup 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 fresh ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
3 (3-inch) sprigs fresh rosemary
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Place 1/2 cup maple syrup, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 2 teaspoons soy sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper into a 9x13-inch baking dish. Stir to combine.
Pat 8 bone-in, skin-on chicken thighs dry with paper towels, and trim any excess skin and fat. Add to the baking dish and turn to coat completely in the maple-Dijon mixture. Arrange skin-side up, spaced evenly apart. It’s OK if the chicken is touching, but they should not overlap. Use kitchen shears to cut 3 (3-inch) sprigs fresh rosemary in half over the baking dish. Nestle the rosemary around the chicken.
Roast until the chicken is browned, cooked through, and registers at least 165°F on an instant-read thermometer inserted into the thickest part not touching the bone, 30 to 40 minutes.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
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