Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them generously with salt and pepper.
Heat a skillet over medium-high heat and add a splash of olive oil. Once shimmering, place the chicken thighs skin-side down and sear until the skin turns crispy and golden, about 5-7 minutes. You should hear a satisfying sizzle and see the skin brown evenly.
Flip the thighs over and cook for another 3-4 minutes to lightly brown the other side. Remove the skillet from the heat and set aside.
In a small bowl, whisk together the maple syrup, Dijon mustard, and minced garlic until smooth and cohesive. This will be your flavorful glaze.
4 pieces chicken thighs
Pour the glaze over the seared chicken thighs, turning them to coat completely with a glossy layer. The sauce will start to thicken slightly as it heats.
4 pieces chicken thighs
Transfer the skillet or place the chicken on a baking sheet lined with parchment. Roast in the oven for 20-25 minutes, basting halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender.
Serve the chicken thighs with the sticky glaze coating, garnished with fresh herbs if desired. The skin should be crispy and caramelized, with a rich, sweet-tangy flavor in every bite.
