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One-Pan Maple Dijon Chicken Thighs - Sweet, Tangy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup pure maple syrup (not pancake syrup)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard (optional, for texture)
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon soy sauce or tamari (optional, for savory depth)
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Fresh thyme or rosemary, a few sprigs (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Use a large oven-safe skillet or braiser. Cast iron is ideal for crisping the skin.
  2. Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper. Dry skin helps it crisp up.
  3. Sear the chicken: Heat olive oil over medium-high heat until shimmering. Place the thighs skin-side down and cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp. Flip and cook the other side for 2 minutes. Transfer the chicken to a plate.
  4. Make the sauce: Lower the heat to medium. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in maple syrup, Dijon, whole-grain mustard (if using), vinegar, soy sauce, paprika, and red pepper flakes. Simmer for 1–2 minutes to bring it together.
  5. Coat and arrange: Return the chicken to the skillet, skin-side up. Spoon some sauce over the thighs, but don’t cover the skin completely—keeping it above the sauce helps it stay crisp. Tuck in thyme or rosemary sprigs if using.
  6. Roast: Transfer the pan to the oven and roast for 18–22 minutes, until the thickest part of the thigh reaches 175°F–185°F. Dark meat is most tender when cooked past 165°F. The sauce will thicken and reduce slightly.
  7. Finish and rest: Remove from the oven and let the chicken rest for 5 minutes. Spoon the glossy sauce from the pan over the meat. If you like a bright finish, squeeze a little lemon over the top.
  8. Serve: Pair with roasted potatoes, steamed green beans, sautéed broccoli, or a simple arugula salad. Don’t forget the pan sauce—it’s liquid gold.