These maple Dijon chicken drumsticks are a straightforward and flavorful main course. A simple sauce of sharp Dijon mustard, sweet maple syrup, and fresh rosemary comes together in minutes.
The chicken bakes in the oven, making it a mostly hands-off dinner for any night of the week. From start to finish, you can have this meal on the table in under an hour.
Why is Maple Dijon Chicken Drumsticks a Must-Try?
The sauce hits a nice balance of sweet, savory, and tangy, creating a sticky coating as it bakes.
Just whisk a sauce, toss the chicken, and bake. The method is simple enough for beginner cooks.
With minimal prep and about 40 minutes of bake time, this recipe fits easily into a busy schedule.
Ingredients for Maple Dijon Chicken Drumsticks
• Chicken Drumsticks: Bone-in, skin-on drumsticks give the most flavor and stay moist. You can use skinless if you prefer, but watch them closely to prevent drying out.
• Dijon Mustard: Use a classic, smooth Dijon for this recipe. Avoid whole grain mustard, as it can affect the texture of the glaze.
• Pure Maple Syrup: Be sure to use 100% pure maple syrup, not pancake syrup. The pure syrup provides the right flavor and consistency.
• Apple Cider Vinegar: This adds a touch of acidity to cut through the richness of the sauce. White wine vinegar is a good substitute.
• Fresh Rosemary: Fresh rosemary offers a woody, aromatic flavor that pairs well with maple and chicken. Dried rosemary can be used in a pinch.
Exact quantities are in the recipe card below.
How to Make Maple Dijon Chicken Drumsticks
Step 1: Make the Maple Dijon Sauce
Start by preheating your oven to 425°F (220°C) and lining a baking sheet. In a bowl, combine the Dijon mustard, maple syrup, apple cider vinegar, rosemary, salt, and pepper. Whisk until the sauce is smooth.
Step 2: Coat the Chicken
Pat the chicken drumsticks dry with a paper towel. Place them in a large bowl and pour about half of the sauce over them, reserving the rest for later. Toss the chicken until it’s fully coated.
Step 3: Bake and Baste
Arrange the drumsticks on your prepared baking sheet. Bake for 20 minutes, then remove from the oven. Flip each drumstick and brush with the reserved sauce. Return to the oven and continue baking for another 15 to 20 minutes.
Step 4: Check for Doneness and Rest
The chicken is done when the glaze is browned and an instant-read thermometer shows 165°F (74°C). Let the drumsticks rest for a few minutes before serving to ensure they are juicy.
What to Serve with Maple Dijon Chicken Drumsticks
Serve these drumsticks with roasted potatoes, a simple green salad, or steamed green beans.
Expert Tips for Maple Dijon Chicken Drumsticks
Food Safety: Always cook poultry to a safe internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.
Rosemary: If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary instead.
Cleanup Tip: Lining the baking sheet is important. The maple syrup in the glaze will caramelize and can be difficult to clean off an unlined pan.
Other Chicken Cuts: This recipe also works well with chicken thighs (bone-in or boneless). You may need to adjust the cooking time.
How to Store and Freeze Maple Dijon Chicken Drumsticks
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or an air fryer until warmed through.
Maple Dijon Chicken Drumsticks Recipe FAQs
Can I use chicken thighs instead of drumsticks?
Yes, this recipe works well with bone-in or boneless chicken thighs. Adjust the baking time as needed, ensuring the internal temperature reaches 165°F (74°C).
Can I make this on the grill?
You can. Grill the chicken over medium-high heat, turning occasionally. Brush with the sauce during the last 5-10 minutes of cooking to prevent the sugar from burning.
My sauce burned on the pan. What happened?
The maple syrup in the sauce can burn if the oven temperature is too high or if it drips onto the hot pan. Using a foil or parchment paper lining is the best way to prevent this and makes cleanup much easier.
Maple Dijon Chicken Drumsticks
Ingredients
- 2 lbs chicken drumsticks bone-in, skin-on, about 8 drumsticks, 900g
- 1/2 cup Dijon mustard 120g
- 1/4 cup pure maple syrup 60ml
- 2 tbsp apple cider vinegar 30ml
- 1 tbsp chopped fresh rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper.
- In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, chopped rosemary, salt, and pepper until smooth.
- Pat the chicken drumsticks dry with paper towels. This helps the sauce adhere and the skin to brown.
- Reserve about half of the maple Dijon sauce in a small bowl for basting later.
- Place the drumsticks in a large bowl or a resealable plastic bag. Pour the remaining sauce over the chicken and toss until every piece is evenly coated.
- Arrange the coated drumsticks on the prepared baking sheet in a single layer, leaving a little space between each one.
- Bake for 20 minutes. Remove the baking sheet from the oven, flip the drumsticks, and brush them generously with the reserved sauce.
- Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the glaze is caramelized. The internal temperature must reach 165°F (74°C) on a meat thermometer inserted into the thickest part without touching bone.
- Let the chicken rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Notes
