Save 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 during the fall and it quickly became a favorite comfort food that’s both easy and delicious.
Ingredients
- 6 bone-in skin-on chicken thighs: main protein for rich flavor
- 3 large sweet potatoes: peeled and cubed into 1 inch pieces
- 2 tablespoons olive oil: for roasting
- 1 teaspoon salt divided: for seasoning
- ½ teaspoon black pepper: for seasoning
- 1 teaspoon garlic powder: seasoning sweet potatoes
- ⅓ cup pure maple syrup: Grade A dark amber recommended
- 2 tablespoons Dijon mustard: for glaze
- 2 tablespoons butter melted: for glaze
- 2 cloves garlic minced: for glaze
- 1 tablespoon fresh thyme leaves: plus extra for garnish
- ¼ teaspoon ground cinnamon: for glaze
- ¼ cup chopped pecans: garnish
- 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:
- Roast in the preheated oven for 30 minutes.
- Brush Remaining Glaze:
- 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 to 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.
- Finish and Serve:
- Sprinkle with chopped pecans extra fresh thyme leaves and flaky sea salt before serving.
Save This dish brings my family together especially during chilly autumn evenings when we all crave something warm and comforting.
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 (per serving)
Calories 540 Total Fat 28 g Carbohydrates 35 g Protein 34 g
Save This recipe is perfect for a hassle free dinner packed with flavor and fall vibes every time.
Recipe FAQs
- → What is the best cut of chicken to use?
Bone-in, skin-on chicken thighs provide the best flavor and juiciness for this dish, but boneless thighs or breasts can be used with adjusted cooking times.
- → How do I know when the chicken is fully cooked?
Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer for safe and juicy results.
- → Can I make this dairy-free?
Yes, substitute the butter in the glaze with olive oil to keep the dish dairy-free without sacrificing flavor.
- → What side dishes pair well with this meal?
Crisp white wines like Chardonnay or a light cider complement the sweet and savory flavors beautifully.
- → How do I get sweet potatoes caramelized perfectly?
Toss sweet potatoes with olive oil, salt, and garlic powder before roasting, and baste with the maple glaze for a tender, caramelized finish.
- → Can I broil the chicken for a crispier skin?
Yes, broil for 2–3 minutes at the end of roasting while watching closely to achieve extra color and crispiness.