Culinary Corner 
11 août 2026
Maple Dijon Roasted Chicken Thighs
Serves:4
Executive Chef Dennis MacDonald from Parkland on the River, Miramichi, N.B., shares a dish that combines sweet Maritime maple syrup and tangy Dijon mustard to create a simple yet irresistible glaze. As it roasts in the oven, the glaze caramelizes beautifully, coating the chicken in rich flavour while creating perfectly crisp, golden edges.
Ingredients
- 4 bone-in, skin-on chicken thighs
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, salt, pepper, and thyme.
- Pat the chicken thighs dry with paper towel and arrange them skin-side up on the baking sheet.
- Spoon about two-thirds of the maple Dijon mixture over the chicken thighs.
- Bake for 30 minutes, then brush with the remaining glaze. Continue roasting for another 10–15 minutes, or until the chicken is cooked through, and the skin is golden and slightly caramelized
(internal temperature should reach 165°F / 74°C). - Let the chicken rest for 5 minutes before serving. Spoon any pan juices over top for extra flavour.
