# Components:
→ Main Ingredients
01 - 6 bone-in, skin-on chicken thighs
02 - 3 large sweet potatoes, peeled and cut into 1-inch cubes
03 - 2 tablespoons olive oil
04 - 1 teaspoon salt, divided
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon garlic powder
→ Maple Glaze
07 - 1/3 cup pure maple syrup (Grade A dark amber preferred)
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons melted butter
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh thyme leaves, plus extra for garnish
12 - 1/4 teaspoon ground cinnamon
→ Garnish
13 - 1/4 cup chopped pecans
14 - Flaky sea salt for finishing
# Method:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and all the black pepper.
03 - In a large bowl, toss sweet potato cubes with olive oil, remaining 1/2 teaspoon salt, and garlic powder. Spread evenly on one side of the prepared baking sheet.
04 - Place the seasoned chicken thighs on the opposite side of the baking sheet, spacing pieces evenly for uniform roasting.
05 - In a small bowl, whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and ground cinnamon until well combined.
06 - Brush half of the maple glaze evenly over the chicken thighs and sweet potatoes using a pastry brush.
07 - Roast in the preheated oven for 30 minutes.
08 - Remove baking sheet from oven. Brush chicken and sweet potatoes with the remaining glaze, then return to oven and roast for an additional 10 to 15 minutes, until chicken is golden and reaches an internal temperature of 165°F, and sweet potatoes are tender and caramelized.
09 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped pecans, extra thyme leaves, and flaky sea salt before serving.
