Name: Maple Dijon Roasted Chicken Thighs Recipe
Prep time: 10 min
Cook time: PT-489907H31M37S
Total time: PT-489907H31M37S
Cuisine: American
Ingredients: 4 pieces bone-in chicken thighs (skin-on for crispy finish); 3 tablespoons maple syrup (for sweetness and caramelization); 2 tablespoons Dijon mustard (adds tang and depth); 2 cloves garlic (minced for flavor); Salt to taste; Black pepper to taste

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Introduction

These Maple Dijon Roasted Chicken Thighs deliver a perfect balance of sweet and tangy flavors with a beautifully crispy skin. The combination of maple syrup and Dijon mustard creates a glossy, caramelized finish that enhances tender, juicy chicken. This simple recipe is ideal for a quick weeknight dinner or a flavorful weekend meal.

Three pieces of roasted chicken thighs with golden brown and crispy skin are neatly arranged on a white plate. Each piece is sprinkled with cracked black pepper and fresh small green herb leaves. Glossy juices coat the chicken, pooling lightly around the base. Two bright yellow lemon wedges sit on the plate near the chicken, with more fresh herb sprigs scattered around the edges. The plate is placed on a white marbled surface, and a blurred cup with brown liquid is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces bone-in chicken thighs (skin-on for crispy finish)
3 tablespoons maple syrup (for sweetness and caramelization)
2 tablespoons Dijon mustard (adds tang and depth)
2 cloves garlic (minced for flavor)
Salt and pepper to taste (for seasoning)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Pat the chicken thighs dry with paper towels to help achieve crispy skin.
Step 2: In a small bowl, whisk together the maple syrup, Dijon mustard, and minced garlic until smooth and glossy.
Step 3: Season both sides of the chicken thighs generously with salt and pepper to enhance flavor and crispiness.
Step 4: Brush the skin side of each chicken thigh with the maple Dijon glaze, coating thoroughly for even caramelization.
Step 5: Place the thighs skin-side up on the prepared baking sheet, spacing them evenly to allow proper roasting.
Step 6: Roast in the preheated oven for 35 to 40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). Baste the chicken with additional glaze halfway through cooking for extra flavor and shine.
Step 7: Remove from oven and let the chicken rest for 5 minutes to let the juices redistribute.
Step 8: Serve the thighs hot, optionally drizzled with any remaining glaze, and enjoy the crispy, caramelized skin alongside tender meat.

Tips & Variations

For extra depth, add a pinch of smoked paprika or cayenne pepper to the glaze for a subtle smoky or spicy kick.
Use boneless thighs for quicker cooking, but adjust the roast time accordingly to avoid drying out the meat.
Try substituting maple syrup with honey or agave nectar for a different sweet profile.
If you prefer a thicker glaze, simmer the maple syrup and Dijon mixture gently before applying to reduce it slightly.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness, or microwave briefly, though the skin may soften.

How to Serve

Three golden-brown roasted chicken thighs rest on a white plate, each piece glistening with a shiny glaze and sprinkled with cracked black pepper and small green herb leaves. The chicken skin looks crisp with a slightly charred texture. Around the thighs are small, fresh green herb sprigs and two lemon wedges positioned near the top right of the plate. In the blurred background on a white marbled surface, there is a small white bowl filled with a light brown sauce, adding to the fresh and savory feel of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce the roasting time and watch closely to avoid overcooking. The glaze works well with breasts, too.

What should I do if I don’t have Dijon mustard?

You can substitute with yellow mustard or whole grain mustard for a different flavor, though the taste will be less sharp and tangy compared to Dijon.