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Article: Maple Roasted Chicken Thighs

Maple Roasted Chicken Thighs

Maple Roasted Chicken Thighs

Yield: 4 servings
Prep Time: 5-10 minutes
Cook Time: 25-35 minutes


  • 6-8 each Chicken Thighs (skin-on, with bones)
  • to taste Salt & Black Pepper
  • 1 tbsp 15 ml Canola Oil
  • 1 each Gala Apple, diced
  • ½ cup 125 ml Onions, diced
  • ¼ cup 60 ml Slivered Almonds
  • 1 each Garlic Clove, minced
  • 1/3 cup 82.5 ml Cranberries (fresh or frozen)
  • ¼ cup 50 ml Wabanaki Maple Syrup
  • to garnish Fresh Sage, chopped


  1. Preheat oven to 400F.
  2. Season chicken thighs with salt & black pepper.
  3. Heat a large cast iron or sauté pan over medium-high heat. Add oil.
  4. Sear chicken thighs for 3 minutes per side; remove chicken from pan and set aside.Continue this process until all chicken has been cooked
  5. Reduce heat to medium; add apples, onions, almonds, and garlic and season with salt & black pepper.
  6. Cook apple mixture until apples and onions have softened, about 2-3 minutes.
  7. Add cranberries and maple syrup and continue cooking for 2 minutes.
  8. Place chicken back into the pan amongst the apple mixture and roast for 25 minutes or until chicken is cooked to 165F. Baste occasionally with the drippings.
  9. Remove pan from oven and garnish with chopped sage. Serve hot with your favourite side dishes.