Description
A cozy and fuss-free fall dinner featuring juicy chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized sweet potatoes for a comforting one-pan meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes (about 500g)
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Optional toppings: toasted pecans or pumpkin seeds
- Optional: extra maple syrup for drizzling
Instructions
1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. Peel if desired and cut sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread evenly on one side of the baking sheet.
3. In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, remaining olive oil, chopped thyme, salt, and pepper to make the marinade.
4. Pat chicken thighs dry with paper towels. Place them on the other side of the baking sheet and brush half of the marinade over the chicken. Reserve the rest for later.
5. Roast in the oven for 15 minutes.
6. Flip the chicken using tongs, brush with the remaining marinade, and toss the sweet potatoes to ensure even roasting.
7. Continue roasting for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
8. Divide roasted chicken and sweet potatoes into bowls. Top with toasted pecans or pumpkin seeds, drizzle with extra maple syrup if desired, and garnish with fresh thyme.
Notes
Patting the chicken dry before applying the marinade helps create a better glaze and improves roasting results.
Roasting at a high temperature helps sweet potatoes caramelize while keeping the chicken juicy.
Flip the chicken halfway through roasting and baste with the remaining marinade for extra flavor.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or crisped briefly under the broiler.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg