Sticky Maple Apple Chicken (Printable)

Juicy chicken thighs with a sticky maple-apple glaze baked to perfection.

# What You'll Need:

→ 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 tablespoons apple cider vinegar
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Apples

12 - 2 medium apples (such as Honeycrisp or Gala), cored and sliced into wedges

→ Garnish

13 - Fresh thyme sprigs (optional)

# How to Make It:

01 - Preheat the 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, minced garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in the prepared dish and nestle apple wedges around the chicken.
05 - Pour the maple-apple glaze evenly over the chicken and apples, turning the chicken once to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once or twice with pan juices, until the chicken is golden, sticky, and cooked through (internal temperature of 165°F).
07 - For extra caramelization, broil on high for 2 to 3 minutes, watching closely to avoid burning.
08 - Let rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • Chicken thighs stay juicy and forgiving even if you're not timing things perfectly, unlike breasts.
  • The glaze gets sticky and caramelized in a way that feels fancy but requires almost no skill.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anything for those restrictions.
  • Everything cooks in one dish, which means less cleanup and more time enjoying dinner.
02 -
  • Don't skip drying the chicken—wet skin will steam instead of crisping, and that's the whole point of bone-in thighs.
  • Baste at least once, preferably twice, because it builds layers of flavor and keeps the glaze from burning on the edges.
  • If your apples are turning to mush before the chicken is done, remove them halfway through and add them back at the end.
03 -
  • If you're using boneless, skinless thighs, reduce the cooking time by 5–8 minutes and keep a close eye on them—they'll cook faster but won't have quite the same textural appeal.
  • A basting brush makes the process easier, but a spoon works just as well if that's what you've got in your drawer.
Go Back