Maple Glazed Roast Chicken with Apples and Cranberries

maple glazed roast chicken



     For the Chicken

  • 4 medium bone-in chicken thighs (1-1/2 lbs)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • *3 medium apples, peeled, cored, and sliced in 1/4-in thick slices
  • 1 cup fresh cranberries
  • 3 sprigs fresh rosemary

     For the Maple Glaze

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 tablespoons balsamic vinegar
  • 1/4 cup maple syrup
  • Salt and pepper to taste


  • Season chicken on both sides with salt and pepper. Heat butter and olive oil in a medium skillet over medium-high heat until pan is hot. Sear chicken 2-3 minutes on both sides.
  • Remove pan from heat and arrange apples, cranberries, and rosemary sprigs around chicken. Roast chicken at 375F 25-30 minutes or until chicken registers 165F, the apples are tender, and the cranberries are bursting.
  • While the chicken bakes: In a small skillet over medium-high heat, heat olive oil and sauté garlic in oil until 1 minute until just fragrant. Stir in vinegar, and syrup.
  • Bring sauce to a boil, then reduce heat to medium-low and let simmer until reduced and thickened, about 5 minutes. Season sauce with salt and pepper to taste.
  • Once chicken is done, drizzle with maple sauce. Enjoy!

*We recommend honeycrisp or gala apples as they keep firm under high temperatures

This recipe is courtesy of