Maple Roasted Chicken
- Total Time
- 45 minutes, plus brining
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 8bone-in, skin-on chicken thighs (about 3 pounds)
- ¼cup pure maple syrup
- 2tablespoons apple cider vinegar
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon smoked paprika
- 2tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons olive oil
- ½teaspoon ground black pepper
- ⅓cup pure maple syrup
- 1teaspoon ground cinnamon
- ½teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon ground fennel
- ¼teaspoon smoked paprika
For the Chicken Thighs
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
477 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 26 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
- Step 2
In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
- Step 3
Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
- Step 4
Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
- Step 5
As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
- Step 6
Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
Private Notes
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Cooking Notes
L Clifton
Can one use skinned chicken thighs instead?
2tattered
Chicken breasts have less fat, and turn dry and unappetizing much faster than the more succulent dark thigh meat. I wouldn’t eat chicken at all, if breast was the only option.
Janet
I'd be concerned that, without the insulation and fat provided by the skin, they would dry out at that temp and burn under the broiler. Perhaps covering them in foil to roast and glazing but not broiling them would work. I had the same question so I've been mulling it.
W. Beauregard
Though you could use breasts, thighs are much moister and flavorful. I grew up with a mother who was an excellent cook, but who always used breasts. It wasn't until I met my husband that I discovered that thighs are the way to go. I haven't used a chicken breast in 28 years.
Angela
We enjoyed this dish. Surprisingly not too sweet and lots of layered flavor. It had a bit of an Asian flair taste due to the ground fennel. Tastes like anise. I cooked it with the skin on and removed it before eating- still had loads of flavor. My only advice would be to reduce the salt. If you’re marinating overnight the apple cider vinegar is plenty to insure your chicken will be tender. Next time I will reduce the salt by half.
Casey
This is really tasty! Family said it’s a keeper. With sweet potatoes and brussel sprouts I roasted brussel sprouts on the same pan so they cooked in the juice and I brushed them with a little of the glaze as well and finished them in a skillet.
Michaile
I strongly suggest marinating it overnight as it deepens the flavor.
amy
A lot of salt! I used boneless breasts. It was amazing! But a lot saltier than I needed. Will do 1 tablespoon next time.
Barbara
Delicious! A definite keeper. Fast , easy, great aroma and even better hubby loved it. I’d serve to company. I didn’t have ground fennel for the glaze; used whole fennel seeds and glad I did as added a nice burst of flavor.
J&C
Needs less salt in rub
Bill S
extremely salty, you could cut the salt in half and it would still be salty
Jonathan
Unless you are using Diamond Crystal brand salt, you will want to use half the listed amount. Mortons and others, are more densely flavored.
LibraryLynn
Was delicious! Nice change from most of my chicken recipes.
LibraryLynn
Looking forward to making this today. Had fennel on my mind and accidentally added it to the brine. Hope all will be well. Took a tip from Jacques Pepin and others to slice down either side of the thigh bone to ensure even cooking. Plan to serve with rice and vegetables. Will try to give my review after but sounds delicious.
Deacon
Has anyone tried this with tofu instead of chicken?
chefsacky
Made this with a whole spatchcocked chicken and extra wing pieces. Doubled the marinade for that amount. Baked on a bed of baby carrots and potatoes for 1 hour 10 min: 30 min uncovered, 40 min covered. Drizzled glaze over top and broiled for 45 seconds
j
This may be a stretch, but could I make this using pork tenderloin instead of chicken?
Nat
I bought boneless skinless thighs by accident. I’m going to make this tonight - I plan to cover with foil. Anyone else use boneless skinless thighs?
LifeArchitect
Didn't bother with the glaze and everyone loved it. The marinade is excellent and I only marinated for about 90 minutes. Will try overnight next time.
Lauren
Roast boneless thighs at 400 degrees with diced fresh figs, two ripe peaches, one sliced onion and TJ butternut squash chunks for 20 mins. Glaze veggies with mixture of olive oil, syrup and vinegar. Put chicken on pan lined with parchment paper. Spread veggies in crevices. Sprinkle TJ smoky & hot chili pepper with salt & black pepper before putting in oven.
Nancy
I really liked this recipe!! Followed instructions and with the fennel, I used a mortar and pestle to crush the seeds. I loved the licorice flavor in the glaze. I put the glaze on the chicken for the last 5-10 min. of baking. Made a very nice thick syrupy sauce that was delicious.
handbasket
This was very good, and I only marinated for an hour. I will definitely make it again and marinate overnight. Mmmmmmm
changes
Halve the salt if using a brand besides Diamond. Slice along the thigh bones before cooking.
durham cook
I’m a big fan of maple syrup and sheet pan chicken, but this was blah. Not much flavor and the glaze was a depressing-looking sludge. I suggest making the paprika chicken with fries instead.
Gib Metcalf
Skip the salt in the glaze. There’s plenty of salt flavor in the brine. Otherwise, easy and tasty.
Lea
Be careful with the glaze. I left it on the heat for too long and by the time it was ready to use it had completely solidified. Luckily it's pretty quick to make, and attempt number 2 turned out much better.
Shirley, Aptos, CA
My partner loves this recipe, however, he prefers the skin removed, which works fine. I've made it 4 or 5 times now and for life of me the glaze in Step 5 doesn't thicken as stated. Maybe I need to simmer it for 30 minutes?
Carol
Very tasty recipe, but I did cut back the salt to 1 Tbs, and I put a dash of red pepper flakes in the marinade. My family asked we do this again soon.
Jean
This will be on regular rotation for guests- so easy to prep the day before and so delicious and slightly different flavors than the usual. Followed others advice and reduced the amount of salt. Next time I would add a dash of hot pepper flakes into the marinade--I think the heat would be lovely balance against the sweet and smokey flavors.
Deborah
The glaze can get gooey pretty quickly if it cools or reduces too much. Had a use a knife instead of a brush to apply. Delicious, nonetheless. Final broil really makes it.
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