If you’re a regular reader (hi team!) you’ll know that I love nothing more than easy dinner recipes. I’m usually up early, which means by the time dinner rolls around I’m looking for something simple and tasty that doesn’t require too much effort.
My delicious recipe for Maple Glazed Chicken Thighs is a brilliant dinner option as this is a meal the entire family can enjoy.
Lots of flavour, little effort
This chicken recipe is packed with flavour! With a combination of juicy chicken thighs, sweet and sticky maple syrup, oranges, herbs and garlic, there is a lot going on here.
I like to marinate the chicken overnight, which means when it comes to dinner time, all I need to do is tip the whole lot onto an oven tray or rimmed baking sheet, add some sliced red onions and bake until golden brown and tender.
To make Maple Glazed Chicken Thighs you’ll need the following main ingredients:
- Chicken Thighs: For simplicity and easy eating I prefer to use boneless chicken thighs with the skin on. Can’t get boneless chicken thighs? See how to debone them here!
- Maple syrup: Be sure to use a good quality maple syrup for the most delicious maple glaze.
- Soy sauce, Dijon mustard and garlic: These three ingredients combine with the maple syrup to give this dish a subtle sweetness.
- Rosemary and oregano: these herbs are brilliant with chicken and orange.
You’ll find the full ingredient list and method in the recipe card at the bottom of the page.
This dish is so simple, there are only three main steps:
- First, marinate the chicken with maple, mustard, soy sauce, herbs, garlic and orange.
- Next, roast in the oven to golden brown perfection with some red onions. You can add halved or quartered new potatoes to the roasting dish too for a complete meal.
- Last, bring the whole tray to the dinner table and serve it all up with rice, plain or sweet potatoes or just some good quality bread. So easy!
What to serve with Sticky Maple Chicken
As this dish is all made in the oven, you’ve got the stovetop free for any sides. I always like peas or green beans with chicken, but a crisp green salad would go well too.
If you’re wanting to bulk this meal out a bit, try it with my Tomato and Bean Salad. You can prepare the salad days in advance so it’s brilliant for a busy weeknight.
WINE PAIRING: I like to serve this dish with a very cold, very dry Rosé wine.
FREQUENTLY ASKED QUESTIONS
What can I use as a substitute for maple syrup?
Sometimes real maple syrup is difficult to come by or just too expensive. In this recipe, you can substitute maple syrup with brown sugar or honey.
If you’re using a maple syrup substitute, add a splash of balsamic vinegar or apple cider vinegar to cut through the sweetness a little bit.
Can I make this dish with boneless chicken breasts instead?
Yes, though you’ll have to make some adjustments when using a different type of meat, as chicken breasts cook much faster in the oven than thighs. Add a dash of white wine or chicken broth to the dish before cooking. Roast at a higher temperature, 220°C / 325 °F for only 20-25 minutes until the glaze has caramelised and the chicken has reached an internal temperature of 74°C / 165°F when tested at the thickest part of the breast.
Can I use this delicious glaze with other meats?
Yes! Maple is especially good with pork chops! I actually have a separate Maple Glazed Pork Chops recipe over here. It’s cooked on the stovetop so it’s even faster than this one.
Looking for more easy recipes and dinner inspiration?
Maple Glazed Chicken Recipe
Maple Glazed Chicken Traybake
- 8 large boneless chicken thighs, skin on
- 1 large orange, half juiced, half cut into thin slices
- 3 Tbsp pure maple syrup
- 2 Tbsp soy sauce
- 2 tsp Dijon mustard
- 2 large cloves of garlic, chopped
- 2 sprigs of fresh rosemary, leaves chopped
- 1 tsp dried oregano
- 1 tsp mild chilli flakes
- 2 large red onions, peeled and cut into wedges
- 1 Tbsp olive oil
- sea salt and black pepper
- small bunch of fresh parsley, chopped
- ½ lemon, juiced
- rice, mashed potatoes or bread
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6.
- MARINATE THE CHICKEN THIGHS: Trim the chicken thighs of any excess skin, then toss together with the orange juice and slices, maple syrup, soy sauce, mustard garlic, herbs and chilli flakes. Season well with salt and pepper. Marinate for up to 24 hours.
- ROAST: Pour the chicken mixture into a deep-sided roasting tin, add the onions, and tuck them slightly under the chicken thighs. Drizzle over a tiny bit of oil, then roast in the preheated oven for 50 minutes until golden brown and cooked through.
- REST: Turn off the oven and open the door slightly. Allow the chicken to rest for 10 minutes (this will make it even more juicy and delicious).
- SERVE: Serve garnished with fresh parsley and mashed potatoes, rice or bread. Squeeze over a little lemon juice just before serving.
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