Save Sweet and savory maple glazed chicken with roasted sweet potatoes, caramelized to perfection in one pan for the ultimate cozy fall dinner.
I first served this to my family on a chilly autumn evening and it quickly became an all time favorite.
Ingredients
- Bone in skin on chicken thighs: 6 pieces
- Sweet potatoes: 3 large, peeled and cubed into 1 inch pieces
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon, divided
- Black pepper: ½ teaspoon
- Garlic powder: 1 teaspoon
- Pure maple syrup: ⅓ cup (Grade A dark amber recommended)
- Dijon mustard: 2 tablespoons
- Butter: 2 tablespoons, melted
- Garlic: 2 cloves, minced
- Fresh thyme leaves: 1 tablespoon plus extra for garnish
- Ground cinnamon: ¼ teaspoon
- Chopped pecans: ¼ cup
- Flaky sea salt: for finishing
Instructions
- Step 1:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Step 2:
- Pat chicken thighs dry with paper towels. Season both sides with ½ teaspoon salt and all the black pepper.
- Step 3:
- In a large bowl, toss the sweet potato cubes with olive oil, remaining ½ teaspoon salt, and garlic powder. Spread evenly on one side of the prepared baking sheet.
- Step 4:
- Arrange the seasoned chicken thighs on the other side of the baking sheet, leaving space between pieces for even roasting.
- Step 5:
- In a small bowl, whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and cinnamon to make the glaze.
- Step 6:
- Brush half of the maple glaze evenly over the chicken thighs and sweet potatoes using a pastry brush.
- Step 7:
- Roast in the preheated oven for 30 minutes.
- Step 8:
- Remove the baking sheet from the oven and brush the chicken and sweet potatoes with the remaining maple glaze.
- Step 9:
- Return to the oven and roast for an additional 10 15 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C), and the sweet potatoes are tender and caramelized.
- Step 10:
- Remove from the oven and let rest for 5 minutes.
- Step 11:
- Sprinkle with chopped pecans, extra fresh thyme leaves, and flaky sea salt before serving.
Save This recipe always brings my family together around the dinner table sharing stories and laughter.
Required Tools
Large baking sheet, pastry brush, mixing bowl, meat thermometer, sharp knife, cutting board
Allergen Information
Contains: Tree nuts (pecans), dairy (butter), mustard. May contain: Garlic (if sensitive). Always check labels for potential allergens in packaged ingredients.
Nutritional Information
Calories: 540, Total Fat: 28 g, Carbohydrates: 35 g, Protein: 34 g per serving
Save This dish is perfect for easy weeknight meals and impresses every time.
Recipe Q&A
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs are ideal for juicy results and crispy skin, though boneless thighs or breasts can be used with adjusted cooking time.
- → How do I ensure sweet potatoes are caramelized?
Tossing the sweet potatoes in olive oil and seasoning before roasting, plus brushing with maple glaze midway, helps achieve caramelization.
- → Can I make this dairy-free?
Yes, substitute butter with olive oil in the glaze to keep it dairy-free without sacrificing flavor.
- → What oven temperature is recommended?
Roast the dish at 425°F (220°C) to ensure the chicken crisps up and the potatoes cook through nicely.
- → Any tips for a finishing touch?
Sprinkle chopped pecans, fresh thyme, and flaky sea salt after resting for added crunch and aroma.