Maple Glazed Chicken Sweet Potatoes

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 on a chilly autumn evening and it quickly became our new favorite comfort food.

Ingredients

• 6 bone in skin on chicken thighs:
• 3 large sweet potatoes: peeled and cubed into 1 inch pieces
• 2 tablespoons olive oil:
• 1 teaspoon salt: divided
• ½ teaspoon black pepper:
• 1 teaspoon garlic powder:
• ⅓ cup pure maple syrup: Grade A dark amber recommended
• 2 tablespoons Dijon mustard:
• 2 tablespoons butter: melted
• 2 cloves garlic: minced
• 1 tablespoon fresh thyme leaves: plus extra for garnish
• ¼ teaspoon ground cinnamon:
• ¼ cup chopped pecans:
• 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.

Roast First Time:

Roast in the preheated oven for 30 minutes.

Brush Again:

Remove the baking sheet from the oven and brush the chicken and sweet potatoes with the remaining maple glaze.

Roast Again:

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:

Sprinkle with chopped pecans, extra fresh thyme leaves, and flaky sea salt before serving.

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This dish brings everyone together at the table and creates cherished family memories each fall.

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

Calories 540, Total Fat 28 g, Carbohydrates 35 g, Protein 34 g per serving

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A delicious meal ready in just over an hour that combines sweet and savory for a perfect family dinner.

Recipe FAQs

→ What cut of chicken works best for this dish?

Bone-in, skin-on chicken thighs provide the best flavor and juiciness, but boneless options can be used with adjusted cooking times.

→ Can I make this dairy-free?

Yes, substitute olive oil for butter in the glaze to keep it dairy-free without sacrificing flavor.

→ How do I ensure the sweet potatoes cook evenly?

Cut sweet potatoes into uniform 1-inch cubes and toss with oil and seasonings before spreading in a single layer on the baking sheet.

→ Is it important to rest the chicken after cooking?

Resting for 5 minutes allows juices to redistribute, ensuring tender and flavorful chicken.

→ What sides pair well with this dish?

A crisp white wine like Chardonnay or a light cider complements the sweet and savory flavors beautifully.

→ Can this be broiled for extra color?

Yes, broiling for 2–3 minutes at the end adds a nice golden finish but watch closely to avoid burning.