Bourbon-Maple Roast Chicken with Apples & Shallots
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Sweet apples, savory shallots, and crisp-skinned chicken make this a one-pan fall dinner. Skinny Sticks’ Bourbon Barrel Aged Maple Syrup brings a gentle bourbon-barrel note to the glaze without needing to add bourbon to the pan. Brush it on near the end of roasting so it turns glossy without burning.
Serves: 4
Prep time: 15 minutes
Cook time: 40–45 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2–2 1/2 lb total
- 2 firm apples, cored and cut into thick wedges
- 2 large shallots, peeled and quartered
- 1 tbsp olive oil
- 1 tsp kosher salt, divided
- Freshly ground black pepper
- 1/4 cup Skinny Sticks’ Bourbon Barrel Aged Maple Syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 sprigs fresh thyme, optional
Directions
- Heat the oven to 425°F. Pat the chicken dry and season with 3/4 teaspoon salt and black pepper. Toss the apples and shallots with olive oil and the remaining 1/4 teaspoon salt in a large shallow roasting pan or rimmed sheet pan. Spread out and set the chicken on top, skin-side up, with space between the pieces.
- Roast for 25 minutes. Meanwhile whisk together the Bourbon Barrel Aged Maple Syrup, Dijon mustard, and apple cider vinegar.
- Brush the chicken with half the maple mixture and toss the apples and shallots lightly with the other half. Add thyme if using. Return to the oven for 15–20 minutes more, until the chicken is browned and reaches at least 165°F at its thickest point, away from the bone. If the glaze darkens too quickly, loosely tent the pan with foil.
- Rest the chicken for 5 minutes, then serve with the roasted apples, shallots, and pan juices. For more tender dark meat, you can cook the thighs beyond 165°F, checking that the glaze does not scorch.
Serving idea: Add mashed potatoes or a simple green salad to catch the sweet-savory pan juices.
Shop the featured Bourbon Barrel Aged Maple Syrup.