Easy Baked Chicken Thighs with Maple-Mustard Glaze
This effortless recipe features juicy, tender chicken thighs baked to perfection with a sweet and tangy maple-mustard glaze. A perfect weeknight dinner that requires minimal prep and delivers maximum flavor with a crispy, golden-brown skin.
Ingredients
Ingredients
- 4 pieces bone-in, skin-on chicken thighs about 1.5 lbs total, patted dry
- 2 tbsp whole grain Dijon mustard
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp garlic powder
- 0.5 tsp smoked paprika optional, for color
- 1 tsp kosher salt plus more for seasoning
- 0.5 tsp black pepper freshly ground
- 1 tbsp olive oil or avocado oil
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a 350°F oven for 10-15 minutes to keep the skin crispy. Make-Ahead: The maple-mustard glaze can be whisked together up to 3 days in advance and stored in the fridge. Variations: Feel free to use chicken breasts (adjust cook time) or add root vegetables like carrots and potatoes to the pan for a complete one-pan meal. Serving Suggestions: Pair with roasted asparagus, mashed potatoes, or a simple green salad.