Description
This Sheet Pan Maple Glazed Chicken Thighs recipe combines tender, juicy chicken with a sweet and tangy maple glaze. Perfectly baked and finished under the broiler for a crispy top, this easy one-pan meal offers a delicious balance of flavors and minimal cleanup, making it ideal for weeknight dinners.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs
Maple Glaze
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish (optional)
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it to prevent sticking.
- Prepare the glaze: In a medium bowl, whisk together the pure maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, paprika, salt, and black pepper until fully combined.
- Coat the chicken: Arrange the chicken thighs evenly on the prepared sheet pan. Pour half of the maple glaze over the chicken, ensuring each piece is well coated. Reserve the remaining glaze for basting later.
- Bake the chicken: Place the sheet pan in the preheated oven and bake for 25 minutes. Halfway through baking, baste the chicken with the remaining glaze to enhance flavor and moisture.
- Broil for crispiness: For a crispy, caramelized top, switch the oven to broil and cook the chicken undisturbed for 2–3 minutes. Keep a close watch to avoid burning.
- Rest and garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with chopped parsley if desired, then serve with your favorite side dishes.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust the baking time slightly if using boneless chicken thighs to avoid overcooking.
- Keep a close eye during broiling as the sugar in the glaze can burn quickly.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Serve with roasted vegetables, rice, or a fresh green salad for a complete meal.