Pin Sweet and savory maple glazed chicken with roasted sweet potatoes, caramelized to perfection in one pan for the ultimate cozy fall dinner.
This recipe has become my favorite for chilly evenings, combining sweet and savory in an easy one pan dish that always impresses guests.
Ingredients
- Chicken thighs: 6 bone-in skin-on
- Sweet potatoes: 3 large peeled and cubed into 1 inch pieces
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon divided
- Black pepper: ½ teaspoon
- Garlic powder: 1 teaspoon
- Maple syrup: ⅓ cup pure Grade A dark amber recommended
- Dijon mustard: 2 tablespoons
- Butter: 2 tablespoons melted
- Garlic: 2 cloves minced
- Fresh thyme leaves: 1 tablespoon plus extra for garnish
- Ground cinnamon: ¼ teaspoon
- Chopped pecans: ¼ cup
- 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.
- Prepare sweet potatoes:
- 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:
- Place the seasoned chicken thighs on the other side of the baking sheet leaving space between pieces.
- Make glaze:
- Whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and cinnamon in a small bowl.
- Apply first glaze:
- Brush half of the maple glaze evenly over the chicken and sweet potatoes using a pastry brush.
- Roast first time:
- Roast in the preheated oven for 30 minutes.
- Apply second glaze:
- Remove baking sheet and brush the remaining maple glaze over chicken and sweet potatoes.
- Roast second time:
- Return to oven and roast for an additional 10 15 minutes until chicken is golden and cooked through internal temperature 165°F 74°C and sweet potatoes are tender and caramelized.
- Rest:
- Remove from oven and let rest for 5 minutes.
- Finish:
- Sprinkle with chopped pecans extra fresh thyme leaves and flaky sea salt before serving.
Pin My family gathers eagerly when this dish is on the table it’s become a cherished part of our fall meals together.
Required Tools
Large baking sheet Pastry brush Mixing bowl Meat thermometer Sharp knife Cutting board
Allergen Information
Contains Tree nuts pecans dairy butter and mustard May contain Garlic if sensitive Always check labels for potential allergens in packaged ingredients
Nutritional Information
Calories 540 Total Fat 28 g Carbohydrates 35 g Protein 34 g per serving
Pin Enjoy this cozy dish as a perfect centerpiece for your fall gatherings and celebrations.
Recipe Questions
- → What is the best cut of chicken to use?
Bone-in, skin-on chicken thighs provide rich flavor and stay juicy during roasting, making them ideal for this dish.
- → Can I substitute sweet potatoes with other vegetables?
Yes, but choose firm root vegetables like carrots or butternut squash that can roast evenly alongside chicken.
- → How do I ensure the sweet potatoes caramelize well?
Toss the sweet potato cubes with olive oil and seasoning, then roast at a high temperature to encourage caramelization on the edges.
- → Is it possible to make the glaze dairy-free?
Absolutely, simply replace butter with olive oil for a dairy-free version without sacrificing flavor.
- → What internal temperature should the chicken reach?
Cook the chicken until the internal temperature hits 165°F (74°C) to ensure it is fully cooked and safe to eat.
- → Can I use boneless chicken instead?
Boneless thighs or breasts can be used, but adjust cooking times accordingly since they cook faster than bone-in pieces.