Save to Pinterest Sweet and savory maple glazed chicken with roasted sweet potatoes, caramelized to perfection in one pan for the ultimate cozy fall dinner.
I first prepared this recipe on a chilly autumn evening, and it quickly became a family favorite due to its comforting taste and simplicity.
Ingredients
- Chicken thighs: 6 bone-in, skin-on chicken thighs
- 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
- Maple syrup: ⅓ cup pure maple syrup (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
- Preheat oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Season chicken:
- Pat chicken thighs dry with paper towels. Season both sides with ½ teaspoon salt and all the black pepper.
- Prepare sweet potatoes:
- 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.
- Arrange chicken:
- Arrange the seasoned chicken thighs on the other side of the baking sheet, leaving space between pieces for even roasting.
- Make glaze:
- In a small bowl, whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and cinnamon to make the glaze.
- Apply glaze:
- Brush half of the maple glaze evenly over the chicken thighs and sweet potatoes using a pastry brush.
- Roast first:
- Roast in the preheated oven for 30 minutes.
- Brush again:
- Remove the baking sheet from the oven and brush the chicken and sweet potatoes with the remaining maple glaze.
- Roast final:
- 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.
- Rest:
- Remove from the oven and let rest for 5 minutes.
- Garnish and serve:
- Sprinkle with chopped pecans, extra fresh thyme leaves, and flaky sea salt before serving.
Save to Pinterest This dish has brought many cozy family dinners full of laughter and warmth during the fall months.
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 per serving. Total Fat: 28 g. Carbohydrates: 35 g. Protein: 34 g.
Save to Pinterest This recipe is a guaranteed hit for any fall gathering and is simple enough for a weeknight meal.
Recipe Questions & Answers
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken breasts or thighs can be used but adjust cooking times accordingly to avoid overcooking.
- → What is the best way to ensure the sweet potatoes cook evenly?
Cut sweet potatoes into uniform 1-inch cubes and spread them evenly on the baking sheet for consistent roasting.
- → How can I make this dish dairy-free?
Substitute butter in the glaze with olive oil to maintain the glaze's richness without dairy.
- → Is it possible to broil for extra color?
Yes, broil the dish for 2-3 minutes at the end, watching closely to prevent burning and enhance color.
- → What wine pairs well with this dish?
A crisp Chardonnay or a light cider complements the sweet and savory flavors beautifully.