# What You’ll Need:
→ Main Ingredients
01 - 6 bone-in, skin-on chicken thighs
02 - 3 large sweet potatoes, peeled and cubed into 1-inch pieces
03 - 2 tablespoons olive oil
04 - 1 teaspoon salt, divided
05 - ½ teaspoon black pepper
06 - 1 teaspoon garlic powder
→ Maple Glaze
07 - ⅓ cup pure maple syrup (Grade A dark amber preferred)
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons butter, melted
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh thyme leaves, plus extra for garnish
12 - ¼ teaspoon ground cinnamon
→ Garnish
13 - ¼ cup chopped pecans
14 - Flaky sea salt, for finishing
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleaning.
02 - Pat chicken thighs dry with paper towels. Season both sides with ½ teaspoon salt and all black pepper.
03 - In a large bowl, toss sweet potato cubes with olive oil, remaining ½ teaspoon salt, and garlic powder. Spread evenly on one side of the baking sheet.
04 - Place the seasoned chicken thighs on the opposite side of the baking sheet, spacing pieces evenly to ensure proper roasting.
05 - In a small bowl, whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and cinnamon until well combined.
06 - Brush half of the maple glaze over the chicken thighs and sweet potatoes using a pastry brush.
07 - Place baking sheet in oven and roast for 30 minutes.
08 - Remove from oven, brush remaining maple glaze onto chicken and sweet potatoes. Return to oven and roast for an additional 10 to 15 minutes until chicken 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, additional thyme leaves, and flaky sea salt before serving.
