Sheet Pan Maple Glazed Chicken Thighs

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Sticky, savory, and perfectly sweet, these Sheet Pan Maple Glazed Chicken Thighs are what weekday dinner dreams are made of. The chicken roasts to golden perfection, bathing in a glossy maple glaze with hints of garlic and Dijon. It’s that beautiful balance of sweet, savory, and umami that makes every bite addictive.

The best part? It’s all done on a sheet pan. No fussy steps or piles of dishes. Just juicy chicken with crispy edges and a rich glaze that caramelizes beautifully as it cooks. Serve it over rice, mashed potatoes, or roasted veggies—you’ve got dinner handled.

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What Cut of Chicken Should I Use?

Bone-in, skin-on chicken thighs are ideal here. They stay moist in the oven and develop that irresistible crispy skin. You can use boneless thighs, too, but reduce the cooking time slightly so they don’t dry out. Chicken breasts work in a pinch, but lack the richness of thighs and are more prone to overcooking.

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Ingredients for the Sheet Pan Maple Glazed Chicken Thighs

Chicken Thighs – Opt for bone-in, skin-on for maximum flavor and tenderness.

Maple Syrup – The sweet backbone of the glaze. Pure maple syrup brings rich, caramel notes.

Dijon Mustard – Balances the sweetness with just a touch of tang and heat.

Garlic – Finely minced for pungency and depth.

Soy Sauce – Brings umami and salt to round out the flavors.

Apple Cider Vinegar – A little acidity brightens the glaze.

Olive Oil – Helps the glaze stick and promotes browning.

Salt & Pepper – Essential seasoning for balance.

Fresh Thyme or Parsley (Optional) – For a pop of freshness at the end.

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How To Make the Sheet Pan Maple Glazed Chicken Thighs

Step 1: Make the Maple Glaze

In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, soy sauce, apple cider vinegar, olive oil, salt, and pepper. Set aside.

Step 2: Prep the Chicken

Pat the chicken thighs dry with a paper towel. This step is key to getting that crispy skin. Place them skin-side up on a parchment-lined sheet pan.

Step 3: Coat and Roast

Brush the thighs generously with the maple glaze, reserving a bit for later. Roast in a preheated oven at 400°F (200°C) for 30-35 minutes.

Step 4: Glaze and Broil

Remove from the oven and brush with the remaining glaze. Broil for 2-4 minutes until the skin is bubbling and caramelized.

Step 5: Rest and Garnish

Let the chicken rest for 5 minutes before serving. Sprinkle with fresh thyme or parsley if desired.

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Serving and Storing These Chicken Thighs

Serve these sticky maple chicken thighs hot right off the pan with all the caramelized glaze spooned over the top. They reheat beautifully, making them perfect for meal prep too. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the oven or air fryer to maintain the crispy skin.

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What to Serve With Sheet Pan Maple Glazed Chicken Thighs?

Garlic Mashed Potatoes

Creamy and comforting, the mash soaks up all that sweet-savory glaze.

Roasted Brussels Sprouts

The slight bitterness balances the sweetness of the glaze beautifully.

Wild Rice Pilaf

Nutty and hearty, this side adds texture and subtle earthiness.

Buttery Cornbread

Soft and slightly sweet—a southern-inspired pairing.

Simple Arugula Salad

Peppery greens with a citrus vinaigrette refresh the palate.

Creamy Polenta

Velvety and rich, it makes an indulgent base for the juicy chicken.

Maple Roasted Carrots

Enhance the maple theme with tender roasted carrots.

Crispy Oven Fries

Perfect if you’re going for comfort food vibes.

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Want More Chicken Dinner Ideas?

If you love these Sheet Pan Maple Glazed Chicken Thighs, check out these deliciously satisfying options too:

• Marry Me Chicken Pasta Recipe with a dreamy creamy sauce.
• Creamy Garlic Chicken Breasts for garlic lovers who want richness in every bite.
• Chicken Cordon Bleu Casserole when you’re craving cheesy comfort.
• Lemon Garlic Parmesan Chicken Tenders for a zesty, kid-friendly favorite.
• Crispy Baked Chicken Tenders that are perfect for dipping and snacking.

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Let me know in the comments how yours turned out. Did you swap in honey or add chili flakes? Did you go boneless for quicker cook time?

I love seeing how you make these recipes your own. Ask questions or share your tweaks—let’s make weeknight dinners better together.

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