Maple-Roasted Chicken Thighs

Maple-Roasted Chicken Thighs

Background and History:

Maple-Roasted Chicken Thighs is a delicious and sweet-savory dish that embodies the heartwarming flavors of maple syrup. While the exact origin of this dish is unclear, it captures the essence of sweet and smoky flavors that have become a staple in various cuisines around the world.

Serves: 4


  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes


  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh rosemary for garnish (optional)


  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, dried thyme, salt, and pepper.
  • Place the chicken thighs on a sheet pan, skin side up.
  • Brush the maple-Dijon mixture over the chicken thighs, ensuring they are evenly coated.
  • Roast in the preheated oven for approximately 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy.
  • Baste the chicken with the pan juices halfway through the cooking time.
  • Garnish with fresh rosemary, if desired.

Nutrition Facts:

  • Calories: Approximately 400 per serving
  • Protein: Around 25g
  • Carbohydrates: Approximately 25g
  • Fat: About 20g


  • Use pure maple syrup for the best flavor. Avoid pancake syrup, which contains artificial flavorings.
  • You can add root vegetables or sweet potatoes to the sheet pan for a complete meal.
  • For extra crispiness, you can broil the chicken for the last 1-2 minutes.

Allergy Warning:

  • Check for potential allergens in the ingredients used and be mindful of specific dietary requirements.

Enjoy the delightful fusion of sweet and savory flavors with our Maple-Roasted Chicken Thighs, a classic dish that captures the essence of maple syrup’s heartwarming taste. This easy and flavorful meal is perfect for a comforting dinner.

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