Delicious Maple Glazed Thighs

Turn plain chicken thighs into a showstopper with this sweet-savory dish. Maple syrup, Dijon, and herbs blend for a sticky glaze that caramelizes to perfection in the oven, soaking the chicken with flavor and leaving it nice and juicy inside.

I stumbled on this dish during a cool fall night when I craved something cozy but didn’t want to hang in the kitchen all night. It turned into our Sunday tradition—even my fussy kid asks for it again and again.

Tasty Ingredients

• Olive oil: Brings out the flavors and makes sure everything browns just right
• Fresh herbs (rosemary and thyme): Give it that homemade touch you can't fake
• Apple cider vinegar: Cuts through the sweetness and perks up the whole dish
• Coconut sugar: Gives rich, deep sweetness; swap in brown sugar if that’s what you’ve got
• Dijon mustard: Adds zing and tang—keeps the glaze interesting
• Pure maple syrup: The star for caramelization and true maple flavor; skip the cheap stuff
• Pecans: Toast up for a rich, nutty crunch near the end
• Butternut squash: Packs in natural sweetness and gorgeous color
• Brussels sprouts: Crisp up perfectly and their earthiness balances the maple
• Bone-in chicken thighs: Loads of flavor and stay moist during roasting

Step-by-Step Directions

Broil to Finish:

Flip your oven to broil on high and let the pan go back in for 5 to 6 minutes. Watch closely so it doesn’t burn. The chicken skin turns crispy and the pecans toast up perfectly.

Add Pecans and Last Glaze:

After the first bake, pull out the sheet pan. Toss pecans over the veggies and brush any leftover glaze over each chicken thigh. This bumps up both color and flavor before the final broil.

Initial Bake:

Throw the whole tray in the oven for thirty minutes. The meat starts cooking through and the veggies soften and caramelize as sugars melt and deepen.

Prep the Chicken:

Snuggle chicken thighs between the veggies in those gaps. Paint them with about a quarter cup of glaze—really get into all the nooks. Hold back two to three tablespoons of the glaze for a final coat later.

Lay Out Your Pan:

Put parchment on a baking sheet. Lay out the glazed Brussels and squash in a single layer. Leave open spaces for the chicken. Air flow matters for even roasting.

Cover the Veg:

Drop halved Brussels and cubed squash in a gallon bag. Pour a quarter cup of your glaze in. Zip it and squish everything around so all pieces shine. This coats better than a bowl toss.

Mix the Glaze:

Stir together maple syrup, Dijon, coconut sugar, vinegar, oil, smashed garlic, chopped herbs, salt, and pepper until smooth. It should only take a minute to get silky and mixed up.

Fire Up the Oven:

Crank the oven to 425°F and let it heat for at least ten minutes. This high heat gets caramelization going and crisps the chicken skin just right.

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What I like best is how the maple mix goes sticky and candy-like on the chicken in the oven. My family actually scrapes the pan for that glaze. I’ve learned to whip up extra just to keep the peace!

Prep Ahead Tips

Get the whole thing set up on your baking sheet a day early. Cover tight and chill in the fridge. Take it out about thirty minutes before it goes in the oven so it’s not cold inside—you’ll get better results. This is a lifesaver if people are coming over and you want to chill before dinner starts.

Swaps and Alternatives

Not into Brussels? Use broccoli florets—they cook just as fast. For a butternut switch, sweet potatoes slide right in and go with the glaze too. If you don’t have fresh herbs, use a third as much dried and stir them straight into your glaze. That gives them time to soak and let the flavors out.

Ways to Serve

This meal stands on its own but you can toss a quick green salad with vinaigrette beside it for something fresh. Want to bulk it up? Wild rice pairs nicely with all those maple flavors. Leftover chicken and veg chopped up on mixed greens makes one awesome lunch salad too.

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You’ll make this over and over—perfect when you want something comforting after a long day, or to make a simple weekend meal feel special.

Frequently Asked Questions

→ Could I swap in boneless chicken thighs?

Absolutely, boneless thighs are fine. They cook pretty quick, so just bake them for about 20–25 minutes and check they're at least 165°F inside.

→ What other veggies could I use in place of Brussels sprouts?

Broccoli, green beans, or chopped baby potatoes all fit right in. Make sure your pick cooks in about the same time as butternut squash for best results.

→ Can I whip up the glaze ahead?

For sure! You can make the glaze up to 3 days ahead and stash it in the fridge. Give it a whisk to blend things right before smearing it on.

→ Is there something else besides coconut sugar that works?

Go with honey or brown sugar if you want. Use just as much as you would coconut sugar for the same sticky finish.

→ Why won't my chicken skin get crispy?

For really crispy skin, crank your oven to 425°F and wait till it's fully hot, dry the chicken skin after washing, and definitely hit that broil at the end.

→ Is this good for prepping meals ahead?

Totally! Roast it all, separate into meal boxes, and keep in the fridge for up to 4 days. Pop back in a hot oven for about 15 minutes when you’re ready to eat.