Sticky maple apple chicken (Print-Friendly)

Juicy chicken thighs baked with a sticky maple-apple glaze and tender apple wedges.

# What You'll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Maple-Apple Glaze

02 - 1/3 cup pure maple syrup
03 - 1/3 cup apple cider or unsweetened apple juice
04 - 2 tbsp apple cider vinegar
05 - 2 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Apples

12 - 2 medium apples (Honeycrisp or Gala), cored and sliced into wedges

→ Garnish (optional)

13 - Fresh thyme sprigs

# How To Make It:

01 - Preheat oven to 400°F. Line a large baking dish or rimmed baking sheet with parchment paper or lightly grease it.
02 - Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
03 - Whisk maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, garlic, thyme, smoked paprika, salt, and pepper in a medium bowl until combined.
04 - Place chicken thighs skin-side up in the baking dish and nestle apple wedges around them.
05 - Pour the maple-apple glaze evenly over the chicken and apples, turning the chicken once to coat thoroughly.
06 - Bake uncovered for 30 to 35 minutes, basting once or twice with pan juices, until the chicken reaches an internal temperature of 165°F and is golden and sticky.
07 - For additional caramelization, broil on high for 2 to 3 minutes while watching carefully.
08 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets crispy and glazed, no dry chicken disasters here.
  • The maple-apple glaze tastes like it simmered for hours, but you're done prepping in under 15 minutes.
  • One pan, minimal cleanup, and it feels fancy enough for company but easy enough for a weeknight.
02 -
  • Don't skip patting the chicken dry—wet skin steams instead of crisps, and that makes a big difference in the final texture and how the glaze adheres.
  • If your glaze looks thin when you first pour it, don't panic; it thickens as the chicken roasts and the juices mingle, creating a proper sauce.
03 -
  • Baste once or twice during baking—it sounds fussy but really does help the glaze build layers and stick rather than run off.
  • Don't skip the 5-minute rest; it lets the chicken reabsorb its juices so every bite stays tender and doesn't dry out on your plate.
Return