Sheet Pan Maple Glazed Chicken Thighs

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Sticky, savory, and a little sweet, these Sheet Pan Maple Glazed Chicken Thighs are the ultimate answer to a no-fuss dinner with maximum flavor. Each bite is rich with a caramelized maple glaze, perfectly balanced with garlic, Dijon mustard, and a hint of tangy vinegar. The juicy chicken thighs are roasted on a single sheet pan, making cleanup a breeze while the flavors intensify in the oven.

Whether you’re looking for a cozy family dinner, an easy weeknight meal, or an impressive dish for guests, this recipe delivers. It’s a wonderful blend of sweet, salty, and umami that transforms everyday ingredients into something memorable. The glaze thickens naturally in the oven, coating each piece in a sticky layer of pure deliciousness.

Why You’ll Love This Sheet Pan Maple Glazed Chicken Thighs Recipe

• It’s made in one pan for easy cleanup.
• The maple glaze is irresistibly flavorful.
• Perfect for meal prep or last-minute dinners.
• Great with rice, roasted veggies, or even in a sandwich.

Preparation Phase & Tools to Use

For this recipe, you’ll want to have a few key kitchen tools on hand:

• Sheet Pan: A heavy-duty rimmed sheet pan ensures even heat distribution and prevents the glaze from dripping into your oven.
• Mixing Bowl: You’ll need this to whisk together your glaze ingredients.
• Whisk or Fork: Essential for emulsifying the glaze so it coats the chicken evenly.
• Tongs or Silicone Brush: Helpful for turning or brushing the chicken during roasting to ensure every surface is covered in flavor.

Each of these tools contributes to the smooth execution of the dish—making the prep and cooking process more efficient and enjoyable.

Preparation Tips

For the juiciest and most flavorful chicken thighs, pat them dry before glazing to help the skin crisp up in the oven. Marinate the chicken in the maple glaze for 15–30 minutes if you have extra time—it deepens the flavor beautifully. Don’t overcrowd the pan; give each thigh enough space to roast and caramelize properly. And for that golden, sticky finish, spoon some of the pan juices over the thighs halfway through cooking and right before serving.

Ingredients for this Sheet Pan Maple Glazed Chicken Thighs Recipe

• 8 bone-in, skin-on chicken thighs
• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon apple cider vinegar
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley (for garnish, optional)

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Step 1: Prepare the Glaze

In a medium mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, smoked paprika, red pepper flakes (if using), and olive oil. The result should be a well-blended, thick glaze that clings well to the back of a spoon.

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Step 2: Prep the Chicken Thighs

Pat the chicken thighs dry with paper towels. This step helps the skin become crisp during roasting. Season both sides with salt and freshly ground black pepper. Place them in a large bowl or zip-top bag.

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Step 3: Marinate (Optional but Recommended)

Pour about two-thirds of the maple glaze over the chicken thighs, reserving the rest for basting later. Toss to coat well. Let them marinate for 15 to 30 minutes at room temperature or up to 8 hours in the fridge for deeper flavor.

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Step 4: Preheat the Oven and Arrange the Chicken

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easier cleanup. Arrange the chicken thighs skin side up on the sheet pan, ensuring they are not touching to allow proper browning.

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Step 5: Roast to Perfection

Roast the chicken in the preheated oven for about 35 to 40 minutes, or until the internal temperature reaches 175°F (80°C) and the skin is crispy. Halfway through, baste the chicken with some of the reserved glaze using a silicone brush or spoon.

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Step 6: Final Glaze and Garnish

Once the chicken is cooked, brush it with the remaining glaze and let it rest for 5 minutes. This allows the juices to settle and the glaze to set into a glossy, sticky finish. Garnish with fresh chopped parsley if desired, and serve warm.

Notes

This recipe works best with bone-in, skin-on chicken thighs because they remain moist and flavorful during roasting. However, if you prefer boneless or skinless, just reduce the cooking time slightly and keep an eye on doneness to avoid drying out the meat. You can double the glaze and use it as a drizzle over rice or vegetables. It’s also excellent when paired with roasted sweet potatoes or a crisp salad for a balanced meal.

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Watch Out for These Mistakes While Cooking

• Skipping the drying step: Not patting the chicken dry will result in soggy skin.
• Overcrowding the pan: This prevents the chicken from browning and caramelizing properly.
• Using imitation syrup: Stick with real maple syrup to get the rich, caramelized finish.
• Undercooking or overcooking: Use a meat thermometer to hit that 175°F sweet spot for thighs.
• Forgetting to baste: Basting mid-cook and after ensures maximum sticky-sweet flavor.

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Storage Instructions

Let the chicken cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 325°F oven until heated through. For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 345 kcal
• Protein: 25g
• Fat: 22g
• Saturated Fat: 6g
• Carbohydrates: 12g
• Sugar: 9g
• Fiber: 0g
• Cholesterol: 95mg
• Sodium: 490mg

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but be aware they cook faster and may not be as juicy. Reduce cooking time and monitor internal temperature closely.

What vegetables go well with this dish?

Roasted Brussels sprouts, carrots, or sweet potatoes complement the maple glaze beautifully.

Can I make this ahead of time?

You can marinate the chicken ahead, but it’s best roasted fresh for that crisp skin. Leftovers still reheat well.

Is the glaze too sweet?

Not at all—the Dijon and vinegar balance it out. You can reduce the syrup slightly for a more savory version.

How can I make it spicier?

Add extra red pepper flakes or a dash of hot sauce to the glaze.

Can I grill this instead of roasting?

Yes! Grill over medium heat, flipping and basting regularly until fully cooked.

How do I know when the chicken is done?

Use a thermometer; the internal temp should reach 175°F for thighs.

What sides can I serve with this?

Mashed potatoes, rice pilaf, quinoa, roasted veggies, or even crusty bread work wonderfully.

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Conclusion

Sheet Pan Maple Glazed Chicken Thighs is a weeknight dinner hero—effortless to make and packed with flavor. With the sticky sweetness of maple syrup, a savory kick from garlic and mustard, and a no-mess one-pan method, this dish will easily become part of your regular meal rotation. Serve it with your favorite sides and enjoy the compliments coming your way!

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