One-Pan Roasted Maple Glazed Chicken and Sweet Potatoes
A cozy, weeknight winner, this recipe roasts chicken thighs with sweet potatoes in a glossy maple glaze. It’s hands-off once it’s in the oven, and everything cooks together on a single sheet pan for easy cleanup.
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.