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Maple and Black Pepper Chicken

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Crispy, golden-browned chicken roasted to perfection and topped with a rich maple and black pepper pan sauce made with shallots, thyme, and apple cider vinegar. This sweet, savory, and gently spicy dish is elegant enough for guests yet simple enough for a weeknight dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Pan-Seared and Roasted
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 3 pounds whole chicken, cut into pieces, skin and bones intact (or 3 to 4 bone-in, skin-on chicken breasts)
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 2 tablespoons finely chopped fresh thyme leaves
  • 1/2 teaspoon kosher salt (for sauce)
  • 1/3 cup apple cider vinegar
  • 1/2 cup pure maple syrup
  • 1 1/2 teaspoons whole black peppercorns, slightly crushed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with foil and set aside.
  2. Pat the chicken dry with paper towels and sprinkle evenly with 1 1/2 teaspoons kosher salt.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Place chicken skin side down in the skillet and cook undisturbed for 7 to 9 minutes for breasts or about 10 minutes for thighs and legs, until the skin is crispy and golden.
  5. Transfer chicken to the prepared baking pan, skin side up. Reserve the skillet with about 2 tablespoons of drippings.
  6. Roast uncovered for 30 to 35 minutes, until internal temperature reaches 165°F (75°C) for breasts or 175°F (80°C) for thighs and legs.
  7. While the chicken roasts, place the reserved skillet over medium-high heat. Add shallot, thyme, and 1/2 teaspoon kosher salt. Cook for 1 to 2 minutes until softened.
  8. Add apple cider vinegar to deglaze the pan, scraping up browned bits. Simmer for about 2 minutes.
  9. Stir in maple syrup and crushed black peppercorns. Simmer for 8 to 10 minutes until reduced by about half and slightly thickened.
  10. Spoon the warm sauce over the roasted chicken and serve immediately.

Notes

  • Increase black peppercorns to 2 teaspoons for a stronger pepper flavor.
  • Add 1 tablespoon unsalted butter to the sauce for a silkier finish.
  • Substitute fresh rosemary for thyme for a different herbal note.
  • If using boneless chicken, reduce roasting time and monitor closely.
  • Add a splash of chicken broth for a thinner sauce.
  • Store leftovers refrigerated for up to 3 days; freeze up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/maple-and-black-pepper-chicken/