Pin Tender chicken thighs and sweet potatoes are roasted together in a luscious maple glaze, creating a comforting, sweet-savory meal perfect for any night of the week.
I first made this recipe when I needed something simple yet impressive for a weeknight dinner. The smell of maple and spices filling the kitchen always brings everyone to the table in record time.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
- Vegetables: 2 large sweet potatoes (peeled and cut into 1-inch cubes), 1 red onion (cut into wedges), 2 cups baby spinach (optional, for serving)
- Maple Glaze: 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 cloves garlic (minced), 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme
Instructions
- Prep Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Vegetables:
- In a large bowl, toss sweet potatoes and red onion with half the olive oil, half the salt, and half the pepper. Spread evenly in a large baking dish or rimmed sheet pan.
- Prepare Chicken:
- Pat chicken thighs dry, rub with remaining olive oil, salt, and pepper. Nestle them among the sweet potatoes.
- Mix Maple Glaze:
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, smoked paprika, and thyme.
- Brush Glaze:
- Brush half the maple glaze over the chicken and vegetables.
- Bake:
- Bake for 25 minutes, then brush with remaining glaze. Continue baking for another 15 minutes, or until chicken is cooked through (165°F/74°C internal temperature) and sweet potatoes are tender.
- Add Spinach (Optional):
- Optionally, scatter baby spinach over the hot bake and let wilt before serving.
- Serve:
- Serve hot, spooning pan juices over each portion.
Pin This recipe became a family favorite after a chilly autumn evening when we gathered around the table, enjoying every bite and savoring the comforting maple aroma.
Serving Suggestions
Pair this dish with a crisp green salad or your favorite roasted vegetables for a complete meal.
Allergen Information
Contains mustard (Dijon mustard). The recipe is generally gluten-free; always check labels for hidden allergens or gluten in packaged ingredients.
Nutritional Information
Calories: 445, Total Fat: 19 g, Carbohydrates: 40 g, Protein: 29 g per serving.
Pin Let leftovers cool before refrigerating for up to three days. Just reheat and enjoy a taste of comfort any night of the week!
Recipe FAQ
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well and reduce cooking time by approximately 10 minutes, ensuring they remain juicy.
- → Is it necessary to peel the sweet potatoes?
Peeling is optional; keeping the skin adds texture and nutrients, but peeled cubes roast more evenly.
- → What alternatives can I use for Dijon mustard?
Yellow mustard or whole grain mustard can be substituted for a slightly different flavor profile.
- → How can I add a crunchy texture to the dish?
Sprinkling chopped pecans or walnuts in the last 10 minutes of baking adds a delightful crunch.
- → Can this dish be prepared ahead of time?
Yes, you can prep the chicken and vegetables with the glaze in advance and refrigerate until ready to bake.