Roasted Maple Chicken Thighs with Rosemary and Lemon
- 3 tablespoons SAPJACK GRADE A GOLDEN SYRUP
- 2 teaspoons grainy mustard
- 1 garlic clove, minced, plus 3 cloves smashed
- 1 tablespoon rosemary, chopped, plus 4 whole sprigs
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 2 lemons, quartered
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Heat the oven to 400°. In a small bowl, whisk together the maple syrup, mustard, minced garlic, rosemary, ¾ teaspoon salt and ¼ teaspoon pepper. Add the juice of two lemon wedges and whisk once more. Set aside.
- Pat the chicken dry and season with remaining ¾ teaspoon salt and ½ teaspoon pepper. Warm the oil over medium high heat in a 10- to 12-inch cast iron skillet. Place the chicken in the pan skin-side-down, and cook undisturbed until the skin is browned and crisp, about 8 minutes.
- Remove from the heat and use tongs to flip each chicken piece skin side up. Use the tongs once more to carefully arrange the smashed garlic, lemon wedges and rosemary sprigs in the pan. Spoon the glaze over the chicken, then place the pan in the oven and bake 10 minutes. Baste the chicken and continue to cook until a thermometer inserted into the center of a thigh registers 165°, about 5 minutes more. Serve the chicken immediately with the roasted lemon wedges.