Place chicken on a bar pan, and blot chicken dry with a paper towel. Blotting the chicken dry will help make the skin very crisp. Drizzle oil onto chicken and season chicken with salt and pepper.
Spread softened butter on chicken spreading as evenly as you can. Bake chicken for 30 minutes. While chicken is baking prepare the glaze. In a small bowl combine maple syrup and rum and whisk together.
Season maple syrup with additional salt and pepper. Remove chicken from oven, spoon the glaze over the chicken, and bake for an additional 15 minutes, or until the chicken is done. The chicken is done when the thighs can be pierced with a sharp knife, and the juices come out clear.