Maple Dijon Chicken Drumsticks
A sweet and savory glaze of maple syrup and Dijon mustard coats these easy oven-baked 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
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.