Description

Juicy, tender chicken legs coated in a sweet and tangy maple citrus marinade, baked to crispy perfection, and drizzled with sticky pan sauce for a dish that’s both comforting and exciting.

Ingredients

4 bone-in, skin-on chicken legs
1/4 cup maple syrup
1/2 cup fresh orange juice
1 tsp lemon zest
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1/4 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
2-3 sprigs fresh thyme (or dried thyme)
1 orange, sliced (for garnish)
1 lemon, sliced (for garnish)

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Instructions

In a mixing bowl, whisk together the maple syrup, orange juice, lemon zest, olive oil, minced garlic, paprika, salt, black pepper, and crushed red pepper flakes (if using) to make the marinade.
Place chicken legs in a zip-top bag or bowl and pour the marinade over them. Coat evenly and marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Preheat the oven to 400°F (200°C). Arrange the marinated chicken legs on a parchment-lined baking sheet or baking dish. Pour any remaining marinade over the chicken.
Place thyme sprigs around the chicken and nestle orange and lemon slices around it for added flavor and garnish.
Bake for 35-40 minutes, basting halfway through with pan juices, until the chicken is golden brown and the juices run clear.
Let the chicken rest for 5 minutes, then serve with extra citrus slices and a drizzle of pan sauce. Garnish with additional fresh thyme if desired.

Notes

If you prefer a spicier version, add more crushed red pepper flakes or a touch of cayenne to the marinade.
Chicken thighs or drumsticks can be substituted for chicken legs, adjusting the baking time as necessary.
For a more pronounced citrus flavor, add a splash of lime juice to the marinade or use a combination of citrus fruits.