Maple Chicken Thighs with Apples & Cranberries
Maple Chicken Thighs are seared and baked with apples, cranberries, thyme, and a maple-apple glaze.The chicken cooks at 400°F until it reaches 165°F internally.Serve with the remaining warm maple glaze for an easy fall-inspired dinner
Ingredients
- 4 –6 bone-in skinless chicken thighs
- ¼ cup plus 2 tablespoons maple syrup
- ½ cup unsweetened apple juice
- 2 medium apples sliced
- 1 cup whole cranberries
- ¼ teaspoon dried thyme
- 2 fresh thyme sprigs
- Salt to taste
- Black pepper to taste
- Pinch of ground sage
Instructions
- Preheat the oven to 400°F (200°C).
- Add the apple juice, maple syrup, and dried thyme to a small saucepan. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5–6 minutes, or until the liquid has reduced by approximately half and thickened slightly. Remove from the heat.
- Season the chicken thighs on both sides with salt, black pepper, and ground sage.
- Heat a cast-iron or oven-safe skillet over high heat. Add the chicken thighs and sear for 2–3 minutes per side, until nicely browned.
- Remove the pan from the heat. Arrange the sliced apples, cranberries, and fresh thyme sprigs around the chicken.
- Divide the maple sauce in half. Brush half of the sauce generously over the chicken thighs.
- Transfer the skillet to the preheated oven and bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Remove the pan from the oven and let the chicken rest briefly. Serve with the remaining maple sauce spooned over the chicken or on the side.
Notes
For a complete meal, serve these maple-glazed chicken thighs with roasted vegetables, mashed potatoes, wild rice, or a simple green salad.
Boneless chicken thighs can also be used, but they will generally require less cooking time. Always use an instant-read thermometer to confirm doneness.
For extra texture, sprinkle toasted pecans or walnuts over the chicken just before serving.