Sticky Maple Apple Chicken (Printable)

Juicy chicken thighs baked with a sweet maple-apple glaze for a flavorful main course.

# 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 (Honeycrisp or Gala), cored and sliced into wedges

→ Garnish (optional)

13 - Fresh thyme sprigs

# Directions:

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. Season both sides with salt and pepper.
03 - In a medium bowl, whisk together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, garlic, thyme, smoked paprika, salt, and pepper.
04 - Place chicken thighs skin-side up in prepared dish and nestle apple wedges around them.
05 - Pour 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 reaches an internal temperature of 165°F.
07 - Optionally, broil on high for 2 to 3 minutes, watching carefully for extra caramelization.
08 - Let rest for 5 minutes before serving. Garnish with fresh thyme if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin turns sticky and caramelized, no dry chicken moments.
  • The maple-apple glaze does all the heavy lifting, making your kitchen smell like a cozy autumn dream with minimal effort.
  • It's naturally gluten-free and dairy-free, yet tastes indulgent enough to feel like a treat rather than a restriction.
02 -
  • Don't skip patting the chicken dry—damp skin steams instead of crisping, and that's the difference between soggy and stunning.
  • Baste at least once while baking; it's the small gesture that coats the chicken in layers of flavor and keeps everything from drying out.
  • The glaze will thicken as it cools, so serve this while it's still warm and glossy for maximum impact.
03 -
  • Make the glaze ahead of time and store it in the fridge for up to three days—it's one less thing to do when you're ready to cook.
  • If your baking dish is dark, start checking for doneness a few minutes early because dark pans heat faster and can push things toward overdone.
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