This oven-roasted maple glazed chicken thighs recipe is the perfect combination of sweet, savory, and comforting flavors.
Juicy chicken thighs, caramelized sweet potatoes, and tender Brussels sprouts are roasted to perfection, then finished with a sticky maple glaze. It’s an easy, one-pan dinner that’s ideal for busy weeknights or a cozy fall gathering.
Last fall, I made this for a family dinner, and it instantly became a favorite. The maple glaze adds just the right amount of sweetness, while the toasted pecans and dried cranberries on top give it a festive, seasonal twist. It’s one of those dishes that looks and tastes impressive but is secretly so simple to prepare.
What’s Inside This Recipe?
My Take on Oven-Roasted Maple Glazed Chicken Thighs
What I love most about this recipe is how effortlessly it comes together.
- The chicken thighs stay wonderfully juicy while the maple glaze caramelizes into a sticky, golden coating.
- The sweet potatoes and Brussels sprouts roast alongside the chicken, soaking up all those delicious juices.
- This dish is perfect for fall it’s hearty, colorful, and packed with comforting flavors.
The toasted pecans and dried cranberries sprinkled on top add a lovely crunch and a burst of tart sweetness that balances the dish beautifully. Plus, it’s all done on one sheet pan, which means minimal cleanup—a win for busy cooks!
Ingredients for Oven-Roasted Maple Glazed Chicken Thighs
Here’s everything you’ll need to make this flavorful, fall-inspired dish:
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- 6 teaspoons olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts, trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
You’ll also need a 10×15-inch baking tray lined with foil for easy cleanup.
How to Make Oven-Roasted Maple Glazed Chicken Thighs
This recipe is straightforward and beginner-friendly. Just follow these steps, and you’ll have a delicious, family-approved dinner on the table in no time!
1. Preheat the oven and prepare the glaze
Preheat your oven to 425°F (220°C) and line a baking tray with foil. In a small bowl, whisk together the maple syrup, thyme, 1 teaspoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set this glaze aside for later.
2. Toss the veggies
In a large bowl, combine the sweet potatoes, Brussels sprouts, 2 teaspoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss everything until the veggies are evenly coated. Set aside.
3. Season the chicken
Brush the chicken thighs with the remaining 3 teaspoons of olive oil, then sprinkle them with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange the chicken, skin-side down, in the center of the prepared baking tray.
4. Assemble and roast
Spread the sweet potato and Brussels sprout mixture around the chicken on the tray. Roast in the preheated oven for 15 minutes.
5. Glaze and finish roasting
Remove the tray from the oven and flip the chicken thighs so they’re skin-side up. Brush the chicken, sweet potatoes, and Brussels sprouts with the maple syrup glaze.
Return everything to the oven and roast for another 15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
An instant-read thermometer inserted into the thickest part of the chicken (near the bone) should read at least 165°F (74°C).
6. Add the finishing touches
Sprinkle the roasted chicken and veggies with the toasted pecans and dried cranberries right before serving.
How to Serve Oven-Roasted Maple Glazed Chicken Thighs
This dish is an all-in-one meal, so you don’t need much else!
- Serve the chicken thighs with the roasted sweet potatoes and Brussels sprouts piled alongside for a gorgeous, colorful plate.
- If you’re hosting a dinner party, pair this dish with a simple green salad or crusty bread to round out the meal.
- For drinks, a crisp white wine or sparkling apple cider complements the sweet and savory flavors beautifully.
Storing and Enjoying Leftovers
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
- The chicken, veggies, and glaze reheat wonderfully, making this a great meal prep option for busy weeks. YF
- ou can even chop up the leftovers and toss them into a salad or grain bowl for a fresh twist.
Top Tips for Customizing Your Oven-Roasted Maple Glazed Chicken Thighs
- Swap the veggies: Don’t love Brussels sprouts? Try using carrots, parsnips, or broccoli instead. They’ll roast beautifully and soak up the maple glaze.
- Use boneless thighs: If you prefer boneless, skinless chicken thighs, they’ll work too! Just reduce the roasting time slightly to avoid overcooking.
- Make it paleo: Skip the cranberries if you’re sticking to a paleo diet, or use unsweetened dried fruit as a substitute.
- Add spice: For a little heat, sprinkle the chicken with a pinch of cayenne pepper or smoked paprika before roasting.
Your Questions About Oven-Roasted Maple Glazed Chicken Thighs Answered
Can I use chicken breasts instead of thighs?
Yes, you can substitute bone-in chicken breasts, but they may take slightly longer to cook. Keep an eye on the internal temperature and adjust the roasting time as needed.
What can I use instead of maple syrup?
If you don’t have maple syrup, honey works well as a substitute. It’ll give the dish a similar sweetness and caramelization.
Can I make this recipe ahead of time?
You can prep the glaze and chop the veggies a day ahead to save time. Store them separately in airtight containers in the fridge. Roast everything fresh for the best results.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for anyone with dietary restrictions. Just double-check your dried cranberries to ensure they don’t contain added gluten.
Can I freeze this dish?
While the chicken and veggies freeze well, the pecans and cranberries may lose their texture. If freezing, add the toppings fresh after reheating for the best flavor and crunch.
Try This Recipe Tonight!
These oven-roasted maple glazed chicken thighs are a must-try for fall. They’re juicy, sticky, and bursting with flavor, plus the one-pan approach makes cleanup a breeze. I can’t wait for you to try this recipe, let me know how it turns out in the comments below!
If you love this recipe, be sure to check out more comforting fall dishes on WandaRecipes.com. Don’t forget to share your creations on social media and tag me. I love seeing your kitchen adventures!
Oven-Roasted Maple Glazed Chicken Thighs
Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- 6 teaspoons olive oil divided
- ¾ teaspoon salt divided
- ¾ teaspoon ground black pepper divided
- 1 pound sweet potatoes peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
Instructions
Preheat the oven and prepare the glaze
- Preheat your oven to 425°F (220°C) and line a baking tray with foil. In a small bowl, whisk together the maple syrup, thyme, 1 teaspoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set this glaze aside for later.
Toss the veggies
- In a large bowl, combine the sweet potatoes, Brussels sprouts, 2 teaspoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss everything until the veggies are evenly coated. Set aside.
Season the chicken
- Brush the chicken thighs with the remaining 3 teaspoons of olive oil, then sprinkle them with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange the chicken, skin-side down, in the center of the prepared baking tray.
Assemble and roast
- Spread the sweet potato and Brussels sprout mixture around the chicken on the tray. Roast in the preheated oven for 15 minutes.
Glaze and finish roasting
- Remove the tray from the oven and flip the chicken thighs so they’re skin-side up. Brush the chicken, sweet potatoes, and Brussels sprouts with the maple syrup glaze.
- Return everything to the oven and roast for another 15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
- An instant-read thermometer inserted into the thickest part of the chicken (near the bone) should read at least 165°F (74°C).
Add the finishing touches
- Sprinkle the roasted chicken and veggies with the toasted pecans and dried cranberries right before serving.
