High Protein Maple Dijon Glazed Chicken Thighs for Thanksgiving
Boneless chicken thighs brushed with a sticky maple-Dijon glaze, roasted until caramelised. 40g protein — 40 minutes, one sheet pan.
Equipment
- A large rimmed sheet pan, for roasting the thighs and sweet potatoes
- A small bowl and whisk, for the maple-Dijon glaze
- A silicone basting brush, for glazing the thighs
- An instant-read meat thermometer, for checking the thighs are done
Ingredients
- 8 boneless skinless chicken thighs (about 900g / 2 lb)
- 60 ml 1/4 cup pure maple syrup
- 3 tbsp Dijon mustard
- 1 tbsp soy sauce
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves plus sprigs to serve
- Salt and black pepper to taste
- 2 medium sweet potatoes cut into wedges (optional, to roast alongside)
Instructions
- Heat the oven to 200°C (400°F). Line a large rimmed sheet pan with baking paper.
- Whisk the maple syrup, Dijon mustard, soy sauce, garlic, olive oil, smoked paprika and thyme into a smooth glaze.
- Pat the chicken thighs dry and season with salt and pepper. Arrange them on the sheet pan in a single layer, skin-side up, and brush generously with half the glaze. Tuck the sweet potato wedges around them if using.
- Roast for 15 minutes, then brush the thighs with the remaining glaze.
- Roast for another 12–15 minutes until the glaze is sticky and caramelised at the edges and an instant-read thermometer reads 74°C (165°F) in the thickest part.
- Rest the thighs for 5 minutes on the pan so the glaze sets and the juices settle, then serve with the roasted sweet potatoes and pan juices spooned over.
Notes
Brush the glaze on twice for a sticky coat. Don't crowd the pan. Keeps 4 days refrigerated; reheat covered.