One-Pan Roasted Maple Glazed Chicken and Sweet Potatoes: Easy Weeknight Dinner
One-Pan Roasted Maple Glazed Chicken and Sweet Potatoes brings together a simple, comforting flavor in a way that feels cozy without fuss. It’s the kind of dish you can pull together on a busy weeknight and still feel good about serving to family or friends. The maple glaze adds a gentle sweetness that complements the sweetness of the potatoes, while the chicken stays juicy and browned on the edges from roasting on a hot sheet pan.
Ingredients for this One-Pan Roasted Maple Glazed Chicken and Sweet Potatoes
- 1 tablespoon olive oil
- 4 pieces skin-on chicken thighs (bone-in)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and pepper.
- Pat the chicken thighs dry. Toss them in a bowl with olive oil, then place them on the sheet pan. Arrange the sweet potato cubes around the chicken.
- Pour the maple glaze over the chicken and potatoes, turning the pieces to coat evenly.
- Bake for 25–30 minutes, then switch to broil for 2–3 minutes if you want a bit more caramelization. Check that the chicken reaches an internal temperature of 165°F (74°C).
- Rest for a few minutes, garnish with thyme if using, and serve straight from the pan for an easy, cozy meal.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
Nutritional information
Per serving (about 1/4 of the pan):
- Calories: 520
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 22 g
- Sodium: 420 mg
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes. If you prefer leaner meat, you can swap in boneless, skinless chicken breasts. Keep an eye on the sizing; they may cook a bit faster, so check for an internal temperature of 165°F (74°C) and adjust the bake time as needed.
What if I don’t have maple syrup?
You can substitute honey or brown sugar for a similar glaze. The flavor will shift slightly, but it will still be delicious and glossy on the potatoes and chicken.
Can I make this a sheet-pan dinner for a crowd?
Absolutely. If you’re feeding more people, use two sheet pans and rotate the trays halfway through cooking to ensure even browning. Just don’t crowd the pan, or the juices won’t caramelize.
One-Pan Roasted Maple Glazed Chicken and Sweet Potatoes
Ingredients
- 1 tablespoon olive oil
- 4 pieces skin-on chicken thighs (bone-in)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and pepper.
- Pat the chicken thighs dry. Toss them in a bowl with olive oil, then place them on the sheet pan. Arrange the sweet potato cubes around the chicken.
- Pour the maple glaze over the chicken and potatoes, turning the pieces to coat evenly.
- Bake for 25–30 minutes, then switch to broil for 2–3 minutes if you want a bit more caramelization. Check that the chicken reaches an internal temperature of 165°F (74°C).
- Rest for a few minutes, garnish with thyme if using, and serve straight from the pan for an easy, cozy meal.
