Sticky Maple Apple Chicken (Printable Version)

Juicy chicken thighs baked with a sweet and tangy maple-apple glaze for a comforting dish.

# Ingredient List:

→ 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 (such as Honeycrisp or Gala), cored and sliced into wedges

→ Garnish (optional)

13 - Fresh thyme sprigs

# Step-by-Step Instructions:

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 together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in prepared baking dish and nestle apple wedges around them.
05 - Pour the maple-apple glaze evenly over chicken and apples, turning chicken once to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until chicken is golden, sticky, and internal temperature reaches 165°F.
07 - For extra caramelization, broil on high for 2 to 3 minutes, watching closely to avoid burning.
08 - Let rest for 5 minutes before serving and garnish with fresh thyme if desired.

# Expert Advice:

01 -
  • Chicken thighs stay juicy and forgiving even if you overbake them slightly, so there's room to relax and enjoy the process.
  • The glaze does most of the heavy lifting—one bowl, one whisk, and your oven handles the rest while you set the table.
  • It tastes like you spent hours in the kitchen, but it's genuinely quicker than ordering takeout.
02 -
  • Bone-in, skin-on thighs are the difference between tender, forgiving chicken and dry, disappointing chicken—I learned this the hard way with a batch of boneless thighs that cooked too fast and shrank.
  • Don't skip patting the chicken dry; moisture is the enemy of crispy skin, and crispy skin is the whole point of this dish.
  • The glaze is thinner than you'd expect, but it thickens and sticks as it bakes—if it looks too runny at the start, trust the process.
03 -
  • If you're in a hurry, boneless, skinless thighs will shave 5–8 minutes off the baking time, though you'll lose some of that gorgeous caramelization on the skin.
  • Make the glaze the night before if you're prepping for company; it actually tastes better when the flavors have had time to meld.
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