Save Tender chicken thighs and sweet potatoes are roasted together in a luscious maple glaze, creating a comforting, sweet-savory meal perfect for any night of the week.
I remember making this on a chilly evening when I wanted something hearty but healthy. The maple glaze fills the kitchen with a cozy aroma and the first bite always brings smiles all around.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
- Vegetables: 2 large sweet potatoes (peeled and cut into 1-inch cubes), 1 red onion (cut into wedges), 2 cups baby spinach (optional, for serving)
- Maple Glaze: 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 cloves garlic (minced), 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme
Instructions
- Prep the Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Vegetables:
- In a large bowl, toss sweet potatoes and red onion with half the olive oil, half the salt, and half the pepper. Spread evenly in a large baking dish or rimmed sheet pan.
- Season Chicken:
- Pat chicken thighs dry, rub with remaining olive oil, salt, and pepper. Nestle them among the sweet potatoes.
- Mix Maple Glaze:
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, smoked paprika, and thyme.
- Glaze and Bake:
- Brush half the maple glaze over the chicken and vegetables. Bake for 25 minutes.
- Add More Glaze:
- Brush with remaining glaze. Continue baking for another 15 minutes, or until chicken is cooked through (165°F/74°C internal temperature) and sweet potatoes are tender.
- Finishing Touches:
- Optionally, scatter baby spinach over the hot bake and let wilt before serving. Serve hot, spooning pan juices over each portion.
Save This bake is perfect for family dinners and makes enough for leftovers, which taste even better the next day. Kids love the sweet potatoes and the sticky maple coating on the chicken.
Serving Suggestions
Pair this dish with a crisp green salad or a side of roasted Brussels sprouts for a complete meal. A glass of chilled white wine complements the flavors beautifully.
Substitutions & Variations
Use boneless, skinless chicken thighs to lighten the meal and reduce baking time. Add chopped pecans or walnuts during the last 10 minutes for extra crunch, or toss in other root vegetables you have on hand.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until piping hot and serve with fresh greens.
Save This maple glazed chicken and sweet potato bake transforms weeknight dinner into something special. Enjoy the perfect blend of coziness and flavor in every bite!
Recipe Questions & Answers
- → Can I use boneless chicken thighs for this dish?
Yes, using boneless chicken thighs reduces baking time by about 10 minutes and makes serving easier.
- → What can I add for extra crunch?
Chopped pecans or walnuts sprinkled in the last 10 minutes of baking add a nice crunch.
- → Is baby spinach necessary?
Baby spinach is optional, added at the end to wilt slightly, providing a fresh contrast to the rich glaze.
- → How do I ensure the chicken is fully cooked?
Bake until the internal temperature reaches 165°F (74°C) and the juices run clear for safe consumption.
- → What sides pair well with this bake?
This dish pairs nicely with crisp white wines like Sauvignon Blanc and simple green salads.