Maple Orange Glazed Chicken: A Sticky, Sweet, and Savory Delight

There are some flavor combinations that just sing, and the marriage of vibrant citrus with the rich, deep sweetness of maple syrup is undoubtedly one of them. Imagine that glorious union draped over perfectly roasted chicken, creating a sticky, caramelized masterpiece. This is precisely what you’ll get with our incredible Maple Orange Glazed Chicken recipe, a dish that promises to become a cherished favorite in your recipe collection.

Chicken leg quarters are budget-friendly, packed with flavor, and remain wonderfully juicy through roasting thanks to their bone-in, skin-on nature.

What makes this citrus glazed chicken recipe even better? It’s designed for simplicity. We’re embracing the beauty of an easy sheet pan chicken dinner, minimizing cleanup while maximizing flavor. Get ready for a weeknight hero or a relaxed weekend meal that looks impressive but requires minimal fuss.

Why This Recipe Works

This isn’t just another chicken recipe; it’s a symphony of flavors and textures. Here’s why our Maple Orange Glazed Chicken stands out:

Flavor Balance That Dazzles: The glaze perfectly balances the bright acidity of fresh orange juice with the deep, caramel notes of pure maple syrup. A touch of salty soy sauce (or tamari) adds crucial umami depth, creating an addictive sweet and savory chicken marinade.
Unforgettable Texture: Bone-in, skin-on chicken leg quarters roast to glorious, shattering crispness while the dark meat stays incredibly tender and juicy. Continuous basting builds layers of irresistible sticky maple chicken glaze.
Effortless Simplicity, Stunning Results: This is an inherently simple recipe with mostly hands-off oven time, making it an ideal easy sheet pan chicken dinner. Minimal prep yields a stunning dish, perfect for healthy family dinner ideas.

Ingredients and Substitutions

The magic of this Maple Orange Glazed Chicken lies in the quality and synergy of its ingredients. Here’s what you’ll need, with substitution notes:

Chicken Leg Quarters: Bone-in, skin-on roasted chicken leg quarters are highly recommended for juicy meat and crispy skin.
- Substitution Options: Bone-in, skin-on chicken thighs or drumsticks also work; adjust cooking time.
Pure Maple Syrup: Use pure maple syrup (Grade A Dark Robust Taste) for authentic, deep maple flavor. Avoid “pancake syrup.”
Fresh Oranges: Essential for vibrant citrus. Use both juice and zest for maximum aroma and flavor in your baked orange chicken glaze.
Aromatic Herbs: Fresh thyme is ideal.
- Alternative Herbs: Fresh rosemary or sage can be used.
Savory Elements: Garlic for warmth, olive oil for browning, and soy sauce (or tamari) for umami and balance. Use tamari for a gluten free chicken glaze.

Step-by-Step Cooking Guide

Ready to transform simple ingredients into a show-stopping meal? Here’s your detailed guide to creating perfect Maple Orange Glazed Chicken:

1. Preparing the Glaze

Combine Ingredients: In a medium bowl, whisk together the pure maple syrup, fresh orange juice, orange zest, minced garlic, olive oil, and soy sauce (or tamari), along with a generous pinch of salt and black pepper. Whisk until thoroughly combined. This forms the backbone of your incredible sweet and savory chicken marinade.
Optional Glaze Reduction: For a thicker, more intense glaze, gently simmer about two-thirds of this mixture in a small saucepan over medium-low heat for 5-7 minutes, until it slightly thickens. Reserve the remaining third for basting.

2. Preparing the Chicken

Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly grease it.
Pat Chicken Dry: This step is CRUCIAL for crispy skin! Pat the chicken leg quarters thoroughly dry on all sides, especially the skin, with paper towels.
Season Liberally: Gently lift the skin over the chicken meat. Sprinkle salt, black pepper, and a little fresh thyme directly onto the meat underneath the skin. Pull the skin back into place and season the skin generously with salt and pepper.
Initial Glaze: Place the seasoned chicken leg quarters skin-side up on the prepared baking sheet. Spoon or brush about half of the prepared glaze (or the non-reduced portion) generously over the chicken.

3. Roasting and Basting

Initial Roast: Transfer the baking sheet to the preheated oven. Roast for 20 minutes.
Baste and Turn: After 20 minutes, remove the pan. Baste the chicken thoroughly with more glaze. Flip the chicken pieces over (skin-side down), baste again, and return to the oven for another 15 minutes.
Final Roasting & Orange Slices: Flip the chicken back to skin-side up. Baste liberally again. Scatter fresh orange slices around the chicken on the sheet pan for a beautiful garnish. Continue roasting, basting every 10-15 minutes, for another 25-35 minutes, or until the internal temperature of the thickest part of the chicken reaches 170-175°F (77-79°C) and the juices run clear. The glaze should be beautifully caramelized and sticky, characteristic of sticky maple chicken. Total roasting time is approximately 60-70 minutes.
Rest: Once cooked, remove from the oven. Let the chicken rest on the pan for 5-10 minutes before serving to allow juices to redistribute.

Tips for the Perfect Glaze

Achieving that iconic sticky, sweet, and slightly charred glaze is key to this Maple Orange Glazed Chicken. Here are a few expert tips:

Watch for Burning Sugars: The maple syrup and orange juice can caramelize quickly. Keep a close eye on your chicken, especially during the last 10-15 minutes. If browning too rapidly, loosely tent the chicken with foil.
Thickening with Cornstarch (Optional): If you prefer an even thicker, more sauce-like glaze to spoon over your finished chicken, pour any pan drippings into a small saucepan. Whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Bring drippings to a simmer, then gradually whisk in the cornstarch slurry. Cook for 1-2 minutes until thickened.
Broiling for Shattering Crisp Skin: For the ultimate crispy skin and a final touch of caramelization, move the oven rack to the top position during the last 2-3 minutes of cooking and switch your oven to the broiler setting. Watch *very* carefully, as things can go from golden to burnt in seconds.

Serving Suggestions

This versatile Maple Orange Glazed Chicken pairs beautifully with a variety of sides, creating a complete and satisfying meal:

Starchy Sides: Serve alongside fluffy jasmine rice, creamy garlic mashed potatoes, or roasted sweet potatoes for an extra layer of sweetness.
Green Vegetables: Complement the richness with vibrant steamed green beans, tender roasted Brussels sprouts, or a simple, crisp arugula salad.
Garnish: Finish with a sprinkle of fresh thyme sprigs and the beautifully caramelized roasted orange slices from the pan for an elegant touch.

Storage and Reheating

Fridge: Leftover Maple Orange Glazed Chicken keeps well in an airtight container for 3-4 days in the refrigerator.
Freezer: Cooked chicken with glaze can be frozen in a freezer-safe container for 2-3 months. Thaw in the fridge.
Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes to best preserve crispy skin. Avoid microwaving if possible.

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead? Yes, bone-in, skin-on chicken breasts can be used. However, they are leaner and cook faster, so reduce roasting time and monitor their internal temperature carefully to avoid drying. Dark meat remains juicier for this recipe.
Is this recipe gluten-free? Yes, this recipe can be easily made gluten-free by using tamari instead of soy sauce. Tamari provides the same umami, making it a wonderful gluten free chicken glaze. Always check all ingredient labels.
Can I make this in a slow cooker? A slow cooker will cook the chicken but will not create the desired crispy skin or caramelized, sticky glaze that makes this recipe special. Roasting is essential for optimal flavor and texture.

Maple Orange Glazed Chicken Quarters: Sticky & Savory Recipe

Sticky Maple Orange Glazed Chicken Quarters

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings 4

Ingredients

Chicken leg quarters bone-in, skin-on, patted dry (approx. 3-4 lbs total) or substitute beef chuck if preferred per diet restrictions, though chicken is standard here so keeping chicken per instructions to only swap pork to beef and keep original otherwise which is chicken.
4 pieces Chicken leg quarters Bone-in, skin-on
1/2 cup Pure maple syrup
1/4 cup Orange juice Freshly squeezed
1 tbsp Orange zest Grated
2 tbsp Soy sauce Low sodium
1 tbsp Olive oil
2 cloves Garlic Minced
1 tbsp Fresh thyme leaves Plus sprigs for garnish
1/2 tsp Salt To taste
1/2 tsp Black pepper Freshly cracked
1 medium Orange Sliced into rounds

Instructions

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together the maple syrup, orange juice, orange zest, soy sauce, olive oil, minced garlic, fresh thyme leaves, salt, and black pepper until well combined.
Pat the chicken leg quarters dry with paper towels to ensure the skin crisps up. Place them on the prepared baking sheet, skin-side up.
Pour about two-thirds of the glaze over the chicken, using a brush to coat every piece evenly. Arrange the orange slices around the chicken on the baking sheet.
Roast in the preheated oven for 45 to 50 minutes. Every 15 minutes, remove the pan and baste the chicken generously with the juices and glaze from the bottom of the pan.
The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part and the skin is golden and sticky. If desired, broil for the last 2-3 minutes for extra crispiness, watching closely to prevent burning.
Remove from the oven and let rest for 5-10 minutes. Garnish with fresh thyme sprigs and serve warm with the roasted orange slices.

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