Maple Roasted Chicken

By Millie Peartree

Updated July 13, 2022

  • Dane Tashima for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
45 minutes, plus brining
Rating
4(1,067)
Comments
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This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

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Ingredients

Yield:4 to 6 servings

FOR THE CHICKEN THIGHS

  • 8 bone-in, skin-on chicken thighs (about 3 pounds)

  • ¼ cup pure maple syrup

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)

  • 2 tablespoons olive oil

  • ½ teaspoon ground black pepper

FOR THE GLAZE

  • ⅓ cup pure maple syrup

  • 1 teaspoon ground cinnamon

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ¼ teaspoon ground fennel

  • ¼ teaspoon smoked paprika

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

23 grams carbs; 222 milligrams cholesterol; 628 calories; 19 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 42 grams fat; 1 gram fiber; 681 milligrams sodium; 38 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.

  2. Step 2

    In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.

  3. Step 3

    Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.

  4. Step 4

    Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.

  5. Step 5

    As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.

  6. Step 6

    Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

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Ratings

4 out of 5
1,067 user ratings
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Comments

L Clifton

Can one use skinned chicken thighs instead?

2tattered

Chicken breasts have less fat, and turn dry and unappetizing much faster than the more succulent dark thigh meat. I wouldn’t eat chicken at all, if breast was the only option.

Janet

I'd be concerned that, without the insulation and fat provided by the skin, they would dry out at that temp and burn under the broiler. Perhaps covering them in foil to roast and glazing but not broiling them would work. I had the same question so I've been mulling it.

Goliathmom

Fabulous! I added the spent brine to the glaze.

Rosa P

Has anyone made this with oil instead of butter? Trying to avoid dairy with the chicken. Thanks.

Fred

@Rosa P Yes, I used olive oil instead of butter. As a matter of fact, the recipe calls for oil, not butter.

FatJaguar

We use skinless boneless chicken thighs and they come out amazing

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