Maple Roasted Chicken Thighs

Maple Roasted Chicken Thighs

Hands On Time: 10 minutes

Total Time: 1.5 hours, including marinating time

Serves: 6


Nutritional Information: 

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

Click HERE for PDF version of this recipe.