Maple-Brined Roasted Chicken
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast it just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, or use the leftovers in a salad or rice bowl the next day.
- Serves: 4 persons
- 8bone-in, skin-on chicken thighs (about 3 pounds)
- ¼cup pure maple syrup
- 2tablespoons apple cider vinegar
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon smoked paprika
- 2tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons olive oil
- ½teaspoon ground black pepper
- ⅓cup pure maple syrup
- 1teaspoon ground cinnamon
- ½teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon ground fennel
- ¼teaspoon smoked paprika
Step 1Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
Step 2In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or at least 1 hour.
Step 3Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
Step 4Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and internal temperature reaches 165 degrees.
Step 5As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
Step 6Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.