Print

Best Easy Maple Dijon Roasted Chicken Thighs

maple dijon roasted chicken thighs - featured image
Print Recipe

This Maple Dijon Roasted Chicken Thighs recipe is a foolproof, crowd-pleasing dish born out of a happy accident. With a sweet and tangy glaze that caramelizes into a sticky coating, it’s perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2.5 lbs or 1.1 kg)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup pure maple syrup (80 ml)
  • ¼ cup Dijon mustard (60 ml)
  • 2 tablespoons whole-grain mustard (30 ml)
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar (15 ml)
  • ¼ teaspoon cayenne pepper
  • 2 sprigs fresh thyme (optional, or ½ teaspoon dried thyme)

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. Place them in a 9×13-inch baking dish in a single layer, skin-side up. Drizzle with olive oil and season generously with salt and pepper on both sides.
  2. In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, apple cider vinegar, and cayenne pepper. If using fresh thyme, strip the leaves from the stems and stir them in.
  3. Pour the glaze evenly over the chicken thighs. Use a spoon or basting brush to ensure each piece is well coated. Tuck the thyme sprigs (if using) between the pieces of chicken.
  4. Roast uncovered for 20 minutes. Carefully remove the dish from the oven and flip each chicken thigh over using tongs. Baste the chicken with the pan juices. Return to the oven and roast for another 15-20 minutes.
  5. Check for doneness: the internal temperature should reach 175-185°F (80-85°C) at the thickest part. The skin should be deeply golden and crispy, and the glaze should be bubbling and sticky.
  6. Remove the dish from the oven and let the chicken rest in the pan for 5 minutes. Spoon the pan sauce over the top before serving.

Notes

For extra crispy skin, broil for the last 2-3 minutes, watching closely to prevent burning. If the glaze darkens too quickly, tent the dish with foil. Make a double batch of glaze and reserve half to drizzle over the finished dish for extra shine and flavor.

Nutrition

Keywords: maple dijon chicken, roasted chicken thighs, easy chicken recipe, crowd-pleasing chicken, maple mustard chicken

Find it online: https://lucastable.com/best-easy-maple-dijon-roasted-chicken-thighs/