Maple Roasted Chicken Thighs
Hands On Time: 10 minutes
Total Time: 1.5 hours, including marinating time
Calories – 245 kcal
Net Carbs – 1.5g
Protein – 32.8g
Fat – 9.1g
The sweetness of our Sukrin Maple Syrup, combined with the herbal notes of the rosemary, create a delicious glaze to coat these juicy chicken thighs.
Made with simple ingredients, it’s a family favorite.
You can double this recipe for meal prep, or you can make it to the marinade stage and freeze it until you want to cook it.
2 pounds of chicken thighs (I used skinless and boneless, but you choose whatever you prefer)
1 tablespoon of olive oil
1 tablespoon of coconut aminos
3 tablespoons of Sukrin Maple Syrup
1 tablespoon of apple cider vinegar
2 teaspoons of garlic, finely minced
2 teaspoons of finely chopped fresh rosemary
Salt and pepper to taste
Place the chicken thighs in a large bowl or Ziploc bag and add all other ingredients.
Mix well and then place in the fridge to marinate for at least an hour.
Pre-heat your oven to 400⁰F
Lay chicken with marinade in a shallow baking dish and roast for 25 minutes.
Spoon the juices over the top of the chicken, garnish with fresh rosemary and rest for 5 minutes before serving.
Store, in the fridge, in a covered container for up to 4 days.
Can be frozen at the marinating or the cooked stages.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for PDF version of this recipe.