# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
06 - 1 red onion, cut into wedges
07 - 2 cups baby spinach (optional, for serving)
→ Maple Glaze
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
# Method:
01 - Set the oven to 400°F and prepare for roasting.
02 - In a large bowl, toss sweet potatoes and red onion with half of the olive oil, salt, and pepper, then spread evenly in a large baking dish or rimmed sheet pan.
03 - Pat chicken thighs dry and rub with the remaining olive oil, salt, and pepper; nestle them among the sweet potatoes in the baking dish.
04 - Whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and dried thyme in a small bowl.
05 - Brush half of the maple glaze evenly over the chicken and vegetables in the dish.
06 - Bake for 25 minutes, then brush with the remaining glaze and continue baking for an additional 15 minutes or until chicken reaches an internal temperature of 165°F and sweet potatoes are tender.
07 - Optionally, scatter baby spinach over the hot bake and allow it to wilt before serving.
08 - Serve hot, spooning pan juices over each portion for enhanced flavor.
