Sheet Pan Maple Glazed Chicken Thighs Recipe with 5 Bold Flavors

There’s something about a good sheet pan meal that hits all the right notes—easy cleanup, simple prep, and most importantly, amazing flavor. This Sheet Pan Maple Glazed Chicken Thighs recipe does exactly that. The maple glaze brings a perfect balance of sweet and savory that sticks beautifully to the crispy, juicy chicken thighs. I’ve made this dish plenty of times, especially on busy weeknights when I want dinner ready with minimal fuss but still crave a dish that feels special.

Using bone-in, skin-on chicken thighs locks in moisture and crispiness, making each bite so satisfying. Plus, roasting everything together on one pan means the kitchen stays cleaner, and the flavors mingle as the chicken cooks. I’ve found that the timing and glaze method are key to getting that irresistible caramelized finish without burning the maple syrup. Stick with me, and I’ll share all the tips I wish I’d known when I first tried this recipe.

The Sheet Pan Maple Glazed Chicken Thighs recipe comes together quickly and is packed with familiar, pantry-friendly ingredients. You’ll get a dish that’s both comforting and a little bit impressive.

Ingredients List for Sheet Pan Maple Glazed Chicken Thighs

When it comes to the ingredients, clarity matters. You want to use bone-in, skin-on chicken thighs to get the best flavor and texture. Here’s what I use for this recipe:

• 6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds)
• 1/4 cup pure maple syrup (not imitation—real maple syrup for flavor depth)
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce (to add savoriness)
• 1 tablespoon apple cider vinegar (for a touch of acidity)
• 3 cloves garlic, minced (fresh, not powdered)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt (adjust to taste)
• 1 tablespoon olive oil (to help crisp the skin)
• Optional: Fresh thyme or rosemary sprigs for garnish

I like to use fresh garlic minced finely so it blends well into the glaze without overpowering. The Dijon mustard gives a mild tang that rounds the sweetness of the maple syrup perfectly. If you don’t have apple cider vinegar, a white wine vinegar will work, but the apple flavor fits best here.

Sheet Pan Maple Glazed Chicken Thighs Recipe with 5 Bold Flavors

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Sheet Pan Maple Glazed Chicken Thighs Recipe delivers bold flavors and easy cooking for a tasty meal that satisfies your dinner cravings fast

• Author: emma
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: American

Ingredients

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6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds)

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

3 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

1 tablespoon olive oil

Optional: fresh thyme or rosemary sprigs for garnish

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Instructions

Preheat your oven to 425°F (220°C). It’s important to have your oven hot to get that crispy skin and caramelization.

Prepare the glaze by whisking together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper in a small bowl.

Pat chicken thighs dry thoroughly with paper towels to help the skin crisp up nicely.

Toss the chicken thighs with olive oil, arrange them skin side up on a large rimmed sheet pan, then brush half the maple glaze evenly over each thigh.

Roast the chicken in the preheated oven for 25 minutes to cook through and start caramelizing the glaze.

Brush the remaining glaze over the chicken, then return to the oven for another 10-15 minutes, until the skin is golden and sticky and the internal temperature reaches 165°F (74°C).

Let the chicken rest on the pan for 5 minutes before serving to seal in juices and allow the glaze to set.

Notes

An easy and flavorful sheet pan meal featuring bone-in, skin-on chicken thighs with a sweet and savory maple glaze that results in crispy, juicy chicken perfect for busy weeknights.

How to Prepare Sheet Pan Maple Glazed Chicken Thighs

Getting the glaze right and timing the cooking is what makes this recipe shine. Here’s my step-by-step method to nail it every time:

1. Preheat your oven to 425°F (220°C). It’s important to have your oven hot to get that crispy skin and caramelization.
2. Prepare the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper.
3. Pat chicken thighs dry. Use paper towels to dry your thighs thoroughly—this helps the skin crisp up nicely.
4. Coat the chicken. Toss the chicken thighs with olive oil, then arrange them skin side up on a large rimmed sheet pan. Brush half the maple glaze evenly over each thigh.
5. Roast the chicken. Place the pan in the preheated oven and roast for 25 minutes. This cooks the chicken through and starts caramelizing the glaze.
6. Apply the second glaze coat. After 25 minutes, brush the remaining glaze over the chicken. Return to the oven for another 10-15 minutes, or until the skin is golden and sticky, and the internal temperature reads 165°F (74°C).
7. Rest the chicken. Let the chicken rest on the pan for 5 minutes before serving. This seals in juices and allows the glaze to set.

One tip I learned: keep an eye on the glaze during the last 10 minutes to avoid burning. If your oven runs hot, you might want to tent foil loosely over part of the chicken if it starts to blacken. Also, don’t skip drying the skin — it really makes a difference in crispiness.

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

• Simple, few ingredients: No need for complicated sauces or rarities; most ingredients are pantry staples.
• Fast prep and clean-up: One pan does it all, and you can make the glaze while the oven heats.
• Balanced flavors: Sweet maple syrup with mustard tang and savory soy sauce create complex taste without extra effort.
• Juicy, crispy chicken: Skin-on thighs roasted at high heat come out perfectly tender inside and crisp outside.
• Versatile: Add veggies on the sheet pan with the chicken for an all-in-one meal.

Trust me, this recipe is one of my go-to’s when I want something that feels homemade but doesn’t eat up my evening. My family loves how the chicken turns out every time.

Tips for Success with Sheet Pan Maple Glazed Chicken Thighs

• Use a rimmed sheet pan: It helps with even cooking and makes sure any juices don’t spill over in your oven.
• Apply the glaze in two steps: This gives a deeper, sticky finish and prevents burning the maple syrup.
• Don’t overcrowd the pan: If thighs are too close together, the skin won’t crisp properly.
• Bring chicken to room temperature first: Leaving the chicken out for 15-20 minutes helps cook evenly.
• Use a meat thermometer: To be safe, check for 165°F internal temperature at the thickest part of the thigh.
• Let the chicken rest: It gives the juices time to settle and the glaze a chance to stick better.

Nutritional Information Disclaimer

Nutritional values for this recipe vary depending on the exact ingredients and brands you use, particularly the type of maple syrup and chicken thighs. The information provided is an estimate and should not replace advice from a registered dietitian or nutritionist. Please adjust portions and ingredients according to your dietary needs.

FAQ about Sheet Pan Maple Glazed Chicken Thighs

Can I use chicken breasts instead of chicken thighs?

You can, but chicken breasts cook faster and tend to dry out more easily than thighs. If you use breasts, reduce the cooking time and watch them closely to avoid overcooking. Skin-on, bone-in breasts work best if you want to keep some juiciness and crispness.

What other vegetables work well cooked on the same sheet pan?

Root vegetables like carrots, sweet potatoes, and parsnips are great choices. You can also add Brussels sprouts or green beans. Just toss them lightly with olive oil and season with salt and pepper, and arrange them around the chicken. They’ll roast nicely in the chicken’s juices.

Can I prepare the glaze in advance?

Yes! You can mix the maple glaze a day ahead and keep it in the fridge. Bring it to room temperature before brushing on the chicken. This helps the flavors meld and saves you a step when cooking.

How do I store and reheat leftovers?

Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) to keep the skin crispy. Avoid microwaving if possible, as it can make the skin soggy.

Is there a way to make this recipe keto-friendly?

Since maple syrup is high in sugar, it isn’t keto-friendly. You could try swapping it for a sugar-free maple-flavored syrup or a combination of olive oil, Dijon mustard, and a pinch of erythritol or another keto-friendly sweetener to mimic the glaze’s sweet and tangy profile.