Maple Roasted Chicken with Sweet Potatoes
Indulge in the irresistible flavors of this Maple Roasted Chicken with Sweet Potatoes, a comforting one-pan dinner that's as nutritious as it is delicious. Featuring juicy, bone-in chicken thighs brushed with a sweet and savory maple-Dijon glaze, this recipe brings together tender, caramelized sweet potatoes and roasted red onions for a perfectly balanced meal. Infused with aromatic rosemary and garlic powder, each bite is bursting with warmth and flavor, while the glaze creates a beautifully golden, crisp skin on the chicken. With minimal prep and just 45 minutes of roasting time, this easy sheet pan dinner is perfect for busy weeknights or an elegant yet simple weekend meal. Garnish with fresh parsley for a touch of color and serve it warm—this wholesome, crowd-pleasing dish is sure to be a new family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 medium-sized sweet potatoes
- 0.25 cup pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Peel and chop the sweet potatoes into 1-inch cubes. Thinly slice the red onion. Set both aside.
In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, chopped rosemary, garlic powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels, then brush the maple glaze generously onto the skin side and underside of the chicken.
Spread the sweet potato cubes and red onion slices evenly on the prepared baking sheet. Drizzle them with olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
Nestle the glazed chicken thighs skin-side up among the sweet potatoes and onions on the baking sheet.
Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
Halfway through cooking, baste the chicken with pan juices and give the vegetables a toss to ensure even roasting.
Once done, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm with the roasted sweet potatoes and onions.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 52.5 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1438 mg | 31% | |
*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.
