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 a weekly favorite thanks to its simplicity and rich flavors
Ingredients
- 6 bone in skin on chicken thighs:
- 3 large sweet potatoes: peeled and cubed into 1 inch pieces
- 2 tablespoons olive oil:
- 1 teaspoon salt: divided
- ½ teaspoon black pepper:
- 1 teaspoon garlic powder:
- ⅓ cup pure maple syrup: Grade A dark amber recommended
- 2 tablespoons Dijon mustard:
- 2 tablespoons butter: melted
- 2 cloves garlic: minced
- 1 tablespoon fresh thyme leaves: plus extra for garnish
- ¼ teaspoon ground cinnamon:
- ¼ cup chopped pecans:
- 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 dish always brings everyone to the table warming hearts and tummies alike during family dinners
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 Enjoy this delicious one pan meal that’s perfect for cozy fall evenings and easy weeknight dinners
Kitchen Help
- → What is the best way to ensure chicken stays juicy?
Pat the chicken dry before seasoning and avoid overcooking by monitoring internal temperature to 165°F (74°C).
- → Can I substitute boneless chicken for this dish?
Yes, boneless chicken breasts or thighs work well but adjust cooking time to prevent drying out.
- → What type of sweet potatoes are ideal for roasting?
Firm, orange-fleshed sweet potatoes hold their shape and caramelize nicely when roasted.
- → How do I make the glaze dairy-free?
Use olive oil instead of butter in the glaze to keep it dairy-free without sacrificing flavor.
- → What additions enhance the flavor of this dish?
Fresh thyme leaves and a sprinkle of chopped toasted pecans add aroma and a delightful crunch.
- → Can I broil the dish to add color?
Yes, broil for 2-3 minutes at the end to achieve a deeper golden crust, but watch closely to prevent burning.