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 during a chilly autumn evening and it quickly became a weekend favorite because of its comforting flavors and easy preparation.
Ingredients
- 6 bone in skin on chicken thighs: Main protein source providing juicy flavor
- 3 large sweet potatoes: peeled and cubed into 1 inch pieces
- 2 tablespoons olive oil: to toss with sweet potatoes
- 1 teaspoon salt: divided for seasoning
- ½ teaspoon black pepper: seasoning for chicken
- 1 teaspoon garlic powder: to season sweet potatoes
- ⅓ cup pure maple syrup: Grade A dark amber recommended for glaze
- 2 tablespoons Dijon mustard: part of the maple glaze
- 2 tablespoons butter: melted for glaze
- 2 cloves garlic: minced for glaze
- 1 tablespoon fresh thyme leaves: plus extra for garnish
- ¼ teaspoon ground cinnamon: in maple glaze
- ¼ cup chopped pecans: for garnish
- 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.
- Toss 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.
- Brush Glaze:
- Brush half of the maple glaze evenly over the chicken thighs and sweet potatoes using a pastry brush.
- First Roast:
- Roast in the preheated oven for 30 minutes.
- Apply More Glaze:
- Remove the baking sheet from the oven and brush the chicken and sweet potatoes with the remaining maple glaze.
- Final Roast:
- 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 This recipe always brings my family together especially on cool evenings when we gather around the dinner table to enjoy its warm comforting flavors.
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 (per serving)
Calories 540 Total Fat 28 g Carbohydrates 35 g Protein 34 g.
Save This maple glazed chicken recipe is simple yet flavorful making it perfect for cozy family dinners any time of the year.
Recipe Guide
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used but adjust cooking time to avoid overcooking since they tend to cook faster than bone-in.
- → What’s the best way to ensure the chicken stays juicy?
Patting the chicken dry before seasoning and not overcooking helps maintain juiciness. Also, letting it rest after roasting allows juices to redistribute.
- → How do I get the sweet potatoes caramelized evenly?
Toss sweet potato cubes with olive oil, salt, and garlic powder for even seasoning, and spread them out in a single layer on the baking sheet.
- → Can I make this dish dairy-free?
Yes, substitute butter in the maple glaze with olive oil to keep it dairy-free without compromising flavor.
- → What wine pairs well with this dish?
A crisp white wine like Chardonnay or a light cider complements the sweet and savory flavors nicely.
- → Is there a way to add extra color to the chicken skin?
Broiling for 2–3 minutes at the end of roasting adds extra color, but watch closely to prevent burning.