Sweet maple syrup meets tangy Dijon mustard in this easy, flavor-packed chicken thigh recipe. It’s the perfect balance of savory and sweet, with crispy edges and a rich, glossy glaze.
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
Directions:
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 the chicken 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 of 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.
