Sticky Maple Apple Chicken (Printable)

Juicy chicken thighs glazed in a sweet maple-apple syrup, baked to golden perfection for a flavorful dish.

# Ingredient List:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (about 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

# How to Make:

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, garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in the baking dish and nestle apple wedges around them.
05 - Pour 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 an internal temperature of 165°F is reached.
07 - Optional: broil on high for 2 to 3 minutes for additional caramelization, monitoring closely to prevent burning.
08 - Let rest for 5 minutes before serving and garnish with fresh thyme sprigs if desired.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour, with most of that time spent letting the oven do the work while you relax.
  • Chicken thighs stay juicy and forgiving, never turning dry or stringy even if you lose track of time.
  • That maple-apple glaze hits both sweet and tangy in a way that feels fancy but tastes completely natural.
  • It's naturally gluten-free and dairy-free, so it works for almost anyone at your table.
02 -
  • Pat the chicken completely dry before it goes in the oven—any moisture on the skin will steam rather than crisp, and you'll lose half the appeal.
  • Don't skip the basting step; those pan juices are what transform the glaze from a coating into something glossy and sticky that clings to every bite.
  • Bone-in thighs are more forgiving than any other cut; even if you bake them five minutes longer than the recipe says, they'll still be juicy and tender.
03 -
  • Make sure your baking dish is large enough that the chicken pieces aren't crowded together—they need a little space to brown instead of steam.
  • If you're using an older oven that runs hot, start checking for doneness at 25 minutes; ovens vary, and thighs cook faster than you'd expect.
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