Maple-Roasted Chicken Thighs
Bone-in thighs sit in a maple, mustard, and soy marinade, then roast hot so the skin crisps while the sugars caramelize underneath. The pan juices reduce into a thin glaze that goes back over the meat at the end.
- Prep10 min
- Cook40 min
- Total1 h 10 min
- Serves4
AI-generated illustration
Contains:glutenmeatsoy
Ingredients
Method
- Whisk the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic, thyme leaves, and red pepper flakes together in a large bowl until smooth.
- Pat the chicken thighs completely dry, season them all over with the kosher salt and black pepper, then turn them in the marinade until coated. Let them stand at room temperature for 20 minutes, or cover and refrigerate up to 8 hours.
- Heat the oven to 425 degrees F (220 degrees C) with a rack in the upper third. Arrange the thighs skin-side up in a foil-lined rimmed baking sheet with space between them, spoon the marinade left in the bowl around the meat rather than over the skin, and brush the skin with the olive oil.
- Roast for 25 minutes, then baste the meat with the pan juices, keeping the skin itself dry, and continue until the skin is deep amber and an instant-read thermometer in the thickest thigh reads 175 degrees F (79 degrees C), 12 to 15 minutes more.
- Move the thighs to a platter. Tip the pan juices into a small saucepan and simmer over medium-high heat until glossy and just syrupy, about 3 minutes, then spoon over the chicken and rest 5 minutes before serving.
Notes
- Thigh meat is forgiving above 165 degrees F (74 degrees C); taking it to 175 renders more of the connective tissue and reads juicier, not drier.
