Ingredients
- Chicken thighs (bone-in, skin-on): 6
- Sweet potatoes (medium, peeled and cubed): 2
- Maple syrup: 1/2 cup
- Dijon mustard: 2 tablespoons
- Olive oil: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Garlic (minced): 2 cloves
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 15 minutes.
- Step 2: While sweet potatoes are roasting, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, salt, and pepper in a bowl.
- Step 3: Remove sweet potatoes from the oven and arrange chicken thighs on the baking sheet with the sweet potatoes.
- Step 4: Brush the maple glaze generously over the chicken thighs, ensuring even coverage.
- Step 5: Return the baking sheet to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Internal temperature of the chicken should reach 165°F (74°C).
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and sweet potatoes in the oven at 350°F (175°C) until warmed through to maintain the glaze's texture.
- Serve this dish with a side of steamed green beans or a fresh spinach salad for a complete and balanced meal.
- Basting the chicken with the glaze halfway through the second bake ensures a deeper, richer maple flavor and beautifully caramelized skin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American