By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
325 cal · 50 min
Maple-Dijon Chicken Thighs
Recipe GLPR6e6cb9c8303aa1
Rate this recipe
Average rating: 4.8 (1)
Succulent bone-in, skin-on chicken thighs glazed with a tangy-sweet sauce of maple syrup, Dijon mustard, and apple cider vinegar, roasted until golden and caramelized. Fresh rosemary adds earthy flavor to this simple yet elegant main course.
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Ingredients
½ cup maple syrup
¼ cup Dijon mustard
2 tbsp apple cider vinegar
2 tsp soy sauce
½ tsp kosher salt
½ tsp fresh ground black pepper
8 whole bone-in, skin-on chicken thighs
3 3-inch sprigs fresh rosemary sprigs
Directions
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and arrange them skin-side up in a large roasting pan.
In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, kosher salt, and black pepper until smooth and well combined.
Pour about half of the maple-Dijon glaze over the chicken thighs, coating them evenly. Scatter the fresh rosemary sprigs around the pan among the chicken pieces.
Roast the chicken thighs in the preheated oven for 35–40 minutes, basting them halfway through cooking with the remaining glaze. The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh (not touching bone).
Remove from the oven and let rest for 5 minutes before serving. The skin should be golden and caramelized, and the glaze will have reduced and clung to the chicken.
Comments
This is a genuine 50-minute meal: sear the thighs, braise them in the maple-mustard-vinegar glaze, and you're done with real food. Every ingredient is a staple at any Charlotte grocer—Harris Teeter, Food Lion, Walmart, ALDI, Kroger all carry maple syrup, Dijon, apple cider vinegar, soy sauce, and fresh rosemary without fuss. Twelve servings of bone-in thighs will run roughly $18–24 depending on the store, putting it at $1.50–2.00 per serving, which is honest protein pricing. The glaze reheats beautifully and tastes better the next day, and the dish is zero-fussy: everything goes into one pan and the oven takes over.
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