Maple Glazed Chicken with Sweet Potatoes
Indulge in the comforting flavors of fall with this Maple Glazed Chicken with Sweet Potatoes—an irresistible combination of juicy, golden-brown chicken thighs and caramelized sweet potatoes, all brought together by a luscious maple-Dijon glaze. Infused with fresh rosemary, garlic, and a hint of paprika, this one-pan recipe is as simple as it is flavorful, with just 15 minutes of prep time and minimal cleanup required. Perfectly roasted in the oven, the tender chicken and sweet potatoes soak up the rich, sweet, and savory glaze, creating a dish that's both hearty and elegant. Serve it as a crowd-pleasing weeknight dinner or a comforting centerpiece for a special gathering, and watch it become a fast favorite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 medium sweet potatoes
- 4 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 2 cloves garlic cloves (minced)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 1 tablespoon butter (optional, for extra caramelization)
Instructions
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and cut them into 1-inch chunks. Set aside.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, fresh rosemary, salt, pepper, and paprika until well combined.
Pat the chicken thighs dry with a paper towel and season them with a pinch of salt and pepper on both sides.
Heat a large ovenproof skillet or cast-iron pan over medium-high heat. If using butter for extra caramelization, melt it in the pan along with a tablespoon of olive oil.
Place the chicken thighs skin-side down in the pan. Sear them for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2 minutes. Remove the chicken from the pan and set aside on a plate.
In the same pan, add the sweet potatoes and toss them to coat in the rendered fat from the chicken. Cook the sweet potatoes for about 5 minutes, stirring occasionally, until they start to brown slightly.
Return the chicken thighs to the pan, nestling them among the sweet potatoes. Pour the maple glaze evenly over the chicken and sweet potatoes.
Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
Every 10 minutes, baste the chicken and sweet potatoes with the glaze from the skillet to enhance flavor.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve warm, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 65.0 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
