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Main Course

Maple-Dijon Roast Chicken with Apples & Thyme

Sweet maple, sharp Dijon and roasted apples turn a simple chicken dinner into an autumn centerpiece.

Maple-Dijon Roast Chicken

You’ll Need

Serves 4

  • 4 bone-in, skin-on chicken thighs
  • 2 apples, sliced into wedges
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1½ tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper

The Method

  1. Heat the oven. Set your oven to 425°F. Arrange the chicken, apples and onion in a large baking dish or sheet pan.
  2. Make the glaze. Whisk together the olive oil, maple syrup, Dijon, garlic, thyme, salt and pepper.
  3. Bring it together. Brush the maple-Dijon mixture generously over the chicken. Toss the apples and onions with any remaining glaze.
  4. Roast. Bake for approximately 35–45 minutes, until the chicken reaches 165°F internally and the skin is deeply golden.
  5. Finish. Let the chicken rest for a few minutes before serving. Spoon the roasted apples and onions around the chicken and drizzle with the pan juices.

Note

Serve it with crispy roasted potatoes or a simple arugula salad. The combination of maple, mustard, thyme and baked apple gives the dish that unmistakable October feeling without becoming overly sweet.