Maple Glazed Chicken Thighs with Sweet Potatoes
This Maple Glazed Chicken Thighs with Sweet Potatoes is a one-pan wonder! Sweet, tangy glaze caramelizes on crispy skin with smoky roasted sweet potatoes.
Equipment
- Baking Sheet or Roasting Pan
- Mixing Bowl
- Knife and cutting board
- Tongs
- Meat thermometer (optional)
Ingredients
- 4 chicken thighs skin-on
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- salt to taste
- pepper to taste
- 2 large sweet potatoes peeled and cubed
- 1 teaspoon paprika
- fresh parsley for garnish
Instructions
Stepwise Method: Maple Glazed Chicken Thighs with Sweet Potatoes
- Begin by peeling and dicing your sweet potatoes into roughly 1-inch cubes. Toss them in a bowl with olive oil, paprika, salt, and pepper to coat evenly.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper to make the maple glaze.
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper, then brush or spoon half of the maple glaze over the top. Let sit for 5 minutes.
- Spread the cubed sweet potatoes on one side of the baking sheet in a single layer. Place the chicken thighs skin side up on the other side. Drizzle any remaining glaze over the sweet potatoes.
- Preheat oven to 425°F (220°C). Roast chicken and sweet potatoes for 25-30 minutes or until sweet potatoes are tender and chicken reaches 165°F (74°C). Optionally broil 2-3 minutes for extra crispy skin.
- Let chicken rest a few minutes after roasting. Sprinkle fresh chopped parsley over chicken and sweet potatoes. Serve immediately.
Notes
- Don’t overcrowd the pan to ensure even roasting and crispy skin.
- Pat chicken dry before cooking to achieve crispy skin.
- Use a meat thermometer to avoid overbaking and ensure doneness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in oven or microwave.
- Boneless thighs can be used but reduce cooking time to 20-25 minutes.