Save There's something about the smell of maple and apples roasting together that pulls you back to autumn kitchens, even in the middle of summer. I discovered this dish entirely by accident—I had chicken thighs defrosting and a half-empty bottle of maple syrup on the counter, and instead of making the same old thing, I grabbed some apples from the fruit bowl and started improvising. The glaze came together in minutes, and by the time those thighs hit the oven, my kitchen smelled like a farmer's market had exploded in the best way possible. What emerged was sticky, golden, and so easy that I've made it a dozen times since.
I made this for my sister's surprise dinner last spring when she mentioned craving something comforting but different. She watched from the kitchen doorway as I pulled it out of the oven, and the look on her face when she took that first bite—sticky skin, tender meat, sweet apples—made me realize this wasn't just weeknight dinner, it was the kind of food that makes people feel cared for.
Ingredients
- Bone-in, skin-on chicken thighs (8 pieces, about 1.2 kg): These are the non-negotiable part of this recipe—the skin crisps up beautifully and the bone keeps the meat tender and flavorful.
- Pure maple syrup (1/3 cup): Use the real stuff, not the pancake syrup; the difference in depth is immediate and worth it.
- Apple cider or unsweetened apple juice (1/3 cup): This dilutes the maple just enough to let the apples shine without making the glaze too thick.
- Apple cider vinegar (2 tbsp): The acidity cuts through the sweetness and keeps the glaze from tasting one-dimensional.
- Dijon mustard (2 tbsp): A touch of mustard adds a subtle tang and helps emulsify the glaze so it clings to the chicken.
- Olive oil (2 tbsp): This helps the glaze coat evenly and promotes that beautiful golden skin.
- Garlic, minced (2 cloves): Fresh garlic adds a savory edge that balances all the sweetness.
- Fresh thyme leaves (1 tsp, or 1/2 tsp dried): Thyme is quiet but essential—it brings an earthy note that ties the whole dish together.
- Smoked paprika (1/2 tsp): A small amount adds color and a whisper of smoke without overpowering anything else.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season generously at the start so the flavors have room to develop.
- Medium apples, cored and sliced (2 apples): Honeycrisp or Gala apples hold their shape while absorbing that sticky glaze—tart varieties tend to fall apart.
- Fresh thyme sprigs (optional garnish): A small sprig on top looks intentional and tastes fresh against all that richness.
Instructions
- Get your oven ready and prep your pan:
- Preheat to 400°F and line a large baking dish with parchment paper or a light coating of oil. This takes the stress out of cleanup and prevents sticking.
- Dry and season the chicken:
- Pat each thigh dry with paper towels—this is the secret to crispy skin—then sprinkle both sides lightly with salt and pepper. Don't skip this step; it seasons the meat from within.
- Whisk the glaze until glossy:
- In a bowl, combine maple syrup, apple cider, vinegar, mustard, oil, garlic, thyme, paprika, salt, and pepper. Whisk until the mustard is fully dissolved and the mixture looks silky and cohesive.
- Arrange and coat everything:
- Place chicken thighs skin-side up in the baking dish, then nestle apple wedges around them. Pour the glaze over the whole thing, then flip each thigh to coat the underside. The apples will absorb flavor as they cook.
- Bake and baste until golden:
- Slide into the oven for 30–35 minutes, basting with pan juices once or twice halfway through. You'll know it's done when the skin is deep golden, the meat reaches 165°F internally, and the glaze looks glossy and thick.
- Optional broil for extra caramel:
- For darker, stickier skin, turn the broiler on high for 2–3 minutes, watching constantly to avoid burning. This step transforms good into irresistible.
- Rest and serve:
- Let everything sit for 5 minutes before plating. This brief rest keeps the meat juicy and gives the glaze time to set slightly.
Save The moment that convinced me this was a keeper came when my eight-year-old nephew asked for seconds of the apples—just the apples, glazed and soft and sweet from all that maple and thyme. That's when I knew I'd stumbled onto something that works across the table, not just for the people who love their chicken fancy.
Timing and Temperature Matter
Bone-in thighs are forgiving, but they do need those full 30–35 minutes to cook through without drying out. I've found that starting at a higher temperature (400°F instead of 375°F) helps crisp the skin quickly while the heat gentles as the meat cooks. If your thighs are particularly large, add a few minutes and check the thickest part with a thermometer—165°F is your target. The beauty of this dish is that the glaze protects the meat while it cooks, so there's almost no way to end up with something tough.
Variations Worth Trying
The glaze is a foundation, not a rule. I've added a pinch of chipotle powder for smoke, swapped half the maple syrup for stone-ground mustard for tang, and once used pear cider instead of apple cider with beautiful results. Some people use boneless thighs to speed things up—just trim 5–8 minutes from the cooking time and keep an eye on them so the glaze doesn't burn before the meat is done. The apples can change too; pears work beautifully, and I've even used thick apple slices from the farmers market in fall and had people remember the dish by the apple variety alone.
What to Serve Alongside
This dish is naturally complete on its own, but it loves some company on the plate. Creamy mashed potatoes catch the glaze beautifully, roasted root vegetables add earthiness, and a simple green salad cuts through the richness. I've also served it over rice with a splash of the pan juices spooned on top, and the starch soaks up all that sticky maple goodness in a way that makes people reach for seconds.
- Roasted root vegetables—carrots, parsnips, or Brussels sprouts glazed in the same pan drippings.
- A crisp apple cider or dry Riesling on the side to echo the flavors in the glaze.
- Fresh thyme or a squeeze of lemon as a final garnish to brighten everything up.
Save This is the kind of dish that reminds you why you cook in the first place—something that looks impressive, tastes restaurant-worthy, and comes together in your own kitchen without fuss. It's become my go-to when I want to make people happy.
Recipe FAQs
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal as they stay juicy and develop a crispy skin when baked.
- → Can I use a different type of apple for the glaze?
Yes, varieties like Honeycrisp or Gala add sweetness and texture, but any firm apple works well.
- → How can I make the glaze thicker?
Simmer the maple syrup and cider mixture briefly before coating the chicken to concentrate the flavors and thicken it.
- → Is it necessary to broil the chicken at the end?
Broiling is optional but enhances caramelization, giving the glaze a sticky, golden finish.
- → What are good side dishes to serve with this chicken?
Roasted vegetables, mashed potatoes, or rice complement the sweet and savory flavors nicely.