Sheet Pan Maple Glazed Chicken Thighs

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Sheet Pan Maple Glazed Chicken Thighs are the kind of dinner that looks like you spent hours on it—but really, you didn’t. They’re sticky, savory, sweet, and loaded with garlic and a hint of mustard tang. The thighs come out of the oven with perfectly crisped edges, swimming in a glossy maple glaze that begs to be spooned over rice, potatoes, or fresh green beans.

This is a no-fuss, maximum-flavor kind of meal. Whether you’re feeding a crowd or just meal-prepping for the week, these chicken thighs are built to impress. Plus, everything comes together in one pan, making cleanup almost as satisfying as that first juicy bite.

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What Kind of Chicken Thighs Work Best?

Boneless, skinless chicken thighs are the most convenient choice for this recipe because they cook quickly and absorb the maple glaze beautifully. However, bone-in, skin-on thighs will give you a richer flavor and crispier texture. Just increase the baking time a bit and be sure to baste often.

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Ingredients for the Sheet Pan Maple Glazed Chicken Thighs

Chicken Thighs: The star of the dish. Juicy and flavorful, they soak up the glaze and stay tender throughout baking.

Pure Maple Syrup: Adds a deep, caramelized sweetness that complements the savory garlic and mustard.

Dijon Mustard: Brings tang and depth to balance the sweetness.

Soy Sauce: Adds umami and saltiness to create a balanced glaze.

Garlic: Lots of minced garlic for punchy flavor.

Olive Oil: Helps everything roast beautifully and enhances richness.

Paprika: Gives subtle warmth and color.

Salt & Black Pepper: Basic seasoning to bring it all together.

Chopped Parsley (optional): For a fresh garnish and pop of green.

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How To Make the Sheet Pan Maple Glazed Chicken Thighs

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil. This helps prevent sticking and makes cleanup easier.

Step 2: Make the Maple Glaze

In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, paprika, salt, and black pepper. Taste and adjust seasoning if needed. The glaze should be thick, glossy, and well balanced between sweet, tangy, and salty.

Step 3: Coat the Chicken Thighs

Place the chicken thighs on the prepared sheet pan. Pour half of the glaze over the thighs and rub it in with clean hands or a brush, making sure each piece is well coated. Reserve the remaining glaze for basting.

Step 4: Roast the Chicken

Bake the chicken thighs in the preheated oven for 25 minutes. Halfway through cooking (around the 12-13 minute mark), baste with the remaining glaze. This helps build a caramelized, sticky layer on top.

Step 5: Broil for Extra Crisp

If desired, switch the oven to broil for the last 2-3 minutes of cooking. Watch closely to avoid burning, but this step gives the glaze a slightly charred edge and crispier top.

Step 6: Garnish and Serve

Remove from the oven and let the chicken rest for 5 minutes. Sprinkle chopped parsley over the top and serve hot with your favorite sides like roasted vegetables, rice, or mashed potatoes.

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How to Serve and Store These Maple Glazed Chicken Thighs

These chicken thighs shine as the centerpiece of any meal. Serve them over fluffy mashed potatoes, steamed jasmine rice, or alongside roasted green beans or Brussels sprouts. The glaze doubles beautifully as a sauce, so spoon some over your sides for extra flavor.

Hosting dinner? Pair these with a light green salad and crusty bread to mop up all that maple goodness. And for a cozy family dinner, they go perfectly with macaroni and cheese or buttery corn.

To store, let the chicken cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently in the oven or microwave, adding a splash of broth or water to loosen the glaze if needed. These also freeze well for up to 2 months—just thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How do I know when the chicken thighs are done?

Use a meat thermometer to check the internal temperature. Chicken is fully cooked at 165°F (74°C). The juices should run clear when pierced.

Can I substitute chicken breasts?

Yes, but keep in mind that breasts dry out faster. You’ll need to reduce the cook time and watch closely to avoid overcooking.

Is it okay to marinate the chicken in the glaze ahead of time?

Absolutely! Marinating for 2 to 4 hours in the fridge enhances the flavor even more. Just be sure to reserve some glaze separately for basting.

Can I make this recipe spicy?

Definitely. Add a teaspoon of red pepper flakes or a dash of hot sauce to the glaze to introduce a kick of heat.

What’s the best way to reheat leftovers?

For best texture, reheat in the oven at 350°F until warmed through. You can also microwave, but the skin won’t stay crisp.

Can I double this recipe for a larger crowd?

Yes! Use two sheet pans to avoid overcrowding and rotate the pans halfway through cooking for even browning.

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Want More Chicken Dinner Ideas?

If you love these sweet and savory Sheet Pan Maple Glazed Chicken Thighs, you’ll want to check out these flavorful favorites from the Life with Nina kitchen:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a rich, cheesy pasta pairing.
• One Pot Honey Garlic BBQ Chicken Pasta with sticky-sweet sauce and smoky notes.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for something fresh and zesty.
• Smoky Chipotle BBQ Chicken and Rice Skillet when you’re craving bold, spicy flavor.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a hearty one-pan comfort meal.

These dishes are easy enough for weeknights, but impressive enough to serve guests. Bookmark a few for your next dinner lineup!

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📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime: Life with Nina Pinterest.

Tried this recipe? Let me know in the comments! Did you go for skin-on thighs or boneless? Add extra heat or keep it sweet?

I love seeing your twists on my recipes. Tag me on Pinterest or share how you made it your own—let’s cook and connect!

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