This baked maple chicken recipe is an easy recipe for any busy weeknight. The best part is that it’s made with real maple syrup, which gives it a robust, rich flavor that you can’t get with “pancake syrup,” maple extract or maple flavoring.
This baked maple chicken recipe is an easy recipe for any busy weeknight. The best part is that it’s made with real maple syrup, which gives it a robust, rich flavor that you can’t get with “pancake syrup,” maple extract or maple flavoring.
Baked maple chicken with real maple syrup
Equipment
- 9×12 heat safe baking dish
- Liquid measuring cup
- Measuring spoons
- Baster or silicone brush
- Meat thermometer
Ingredients
- 2-3 lb. chicken thighs with skin on bone-in
- 1/2 tsp. kosher salt
- 1/4 c butter melted
- 1/2 c real maple syrup
- butter for greasing the pan
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease the pan bottom with a stick of butter. Cooking spray can be used as a substitution (our family cooks with butter and other animal fats, plus we also find cooking spray leaves a residue on our pans and dishes.
- In a glass, liquid measuring cup melt the butter in the microwave on low power, to not over cook it.
- Let the butter cool for a few minutes.
- Place the chicken in the baking dish, evenly spacing out each piece to minimize any touching if possible.
- Lightly salt the chicken.
- Mix in the maple syrup in with the cooled, melted butter. Then, drizzle the butter maple syrup mixture evenly over the chicken.
- Once the oven is preheated, put the chicken in the oven uncovered.
- Let bake for about an hour. For extra flavor, baste the chicken every 20 minutes with the maple sauce in the bottom of the pan. Use a blaster or a silicone bush.
- Chicken is done cooking when the internal temperature of 165-175 degrees F. Check the temperature with an instant-read thermometer to ensure it’s throughly cooked.
- Let the roasted chicken dish rest for 5-7 minutes before serving.
Tips
- Don’t skip the basting process if possible. Basting will help enhance the maple flavor and allow for the chicken skin to get golden brown
- Don’t be tempted to substitute real maple syrup for “maple flavored pancake syrup.” It will not produce the same rich flavors. You can always check that you are using real maple syrup by looking at the ingredient, which should just list only one ingredient – maple syrup!
Substitutions
You can substitute different cuts of chicken for the thighs, such as skinless chicken thighs or boneless chicken breasts. I prefer to cook with skin on and bone in with chicken to give the meat the most flavor from both the bone and the fat of from the skin. Cooking with the skin on will also ensure your chicken doesn’t dry out as well.
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