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- 4 chicken thighs, boneless and skinless - 2 large sweet potatoes, peeled and cubed - 1/4 cup pure maple syrup The base of this dish is simple yet satisfying. I choose chicken thighs for their rich flavor and tenderness. Sweet potatoes add a sweet touch and a nice texture. Maple syrup brings a delightful sweetness that balances the savory elements. - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste The glaze is what makes this meal shine. Dijon mustard adds a tangy kick. Olive oil helps the glaze stick and adds richness. Garlic powder and onion powder boost flavor, while smoked paprika gives a lovely depth. Season with salt and pepper to taste for the perfect balance. - Fresh thyme - Parsley Garnish adds color and freshness. I love using fresh thyme for its earthy notes. Parsley brightens the dish and makes it visually appealing. Both herbs enhance the flavor and presentation, making the meal feel extra special. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and sweet potatoes cook well. Next, line a large sheet pan with parchment paper. This makes cleanup easy and prevents sticking. In a small bowl, whisk together the following ingredients: - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste This mix creates a sweet and tangy glaze. Whisk until everything combines smoothly. In a mixing bowl, toss the cubed sweet potatoes with half of the maple glaze. Make sure they are well coated. Then, spread the sweet potatoes in a single layer on one side of the prepared sheet pan. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the chicken on the other side of the pan. Brush the remaining maple glaze over the chicken. This will add flavor and shine. Roast in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The sweet potatoes need to be tender and caramelized. For the last 3-5 minutes, turn on the broiler. This helps the chicken get a golden color. Watch closely to avoid burning. Once done, take the pan out of the oven. Let the chicken rest for a few minutes before slicing. To get sweet potatoes right, start with even cubes. Aim for 1-inch pieces. This size cooks evenly and gives great texture. Cook them for about 25-30 minutes. Check for tenderness with a fork. They should be soft but not mushy. This timing works well with the chicken in the oven. To know when chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). This ensures your chicken is safe to eat and juicy. Let the chicken rest for a few minutes after cooking. This step helps the juices stay inside. Using parchment paper is a game changer. Line your sheet pan before cooking. It prevents sticking and makes cleanup quick. Once you’re done, just lift off the paper and toss it. Your pan stays clean, and you save time. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts are leaner, but they still taste great with the glaze. Just remember, they cook faster. Check for doneness at 165°F. If you want a different flavor, try turkey. Turkey thighs work nicely in this dish. They have a rich taste that pairs well with maple syrup. Just make sure to adjust the cooking time as needed, since turkey can be a bit thicker. You can add more veggies to the mix. Carrots give a sweet crunch. Cut them into thick pieces so they cook well. Brussels sprouts are another great choice. Halve them and toss with the glaze. They add a nice, earthy flavor. Feel free to get creative with your veggies. Just cut them evenly so they roast at the same time as the chicken and sweet potatoes. You can change up the glaze for new flavors. Try adding soy sauce for a savory twist. It balances the sweetness of the maple syrup. For a spicy kick, add red pepper flakes or a splash of hot sauce. You can also use different spices. Try cumin or coriander for a warm flavor. Experiment with your favorite sauces, and let your taste buds lead the way! To store leftovers, let the dish cool first. Use an airtight container. Place the chicken and sweet potatoes in the container together. This keeps the flavors intact. In the fridge, they last up to three days. Always check for any off smells before eating. If you want to freeze this meal, it’s best to separate the chicken and sweet potatoes. Use freezer-safe bags or containers. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze them for up to three months. Remember to label the bags with the date. When you’re ready to eat, reheat in the oven for the best results. Set it to 350°F (175°C). Cover the dish with foil to keep moisture in. This helps avoid dryness. Heat until everything is warmed through, about 20 minutes. You can also use a microwave for a quick option, but the oven keeps it juicy. Yes, you can use chicken breasts instead of thighs. Chicken breasts cook faster, so check them at 20 minutes. You can also use bone-in chicken thighs. Just make sure to adjust the cooking time to ensure they are fully cooked. Yes, you can prepare this meal ahead of time. You can chop the sweet potatoes and make the glaze the night before. Store them separately in the fridge. On cooking day, just toss the sweet potatoes and chicken with the glaze and roast them. This dish pairs well with green veggies. Try steamed broccoli or green beans. A fresh salad also adds a nice crunch. If you want something hearty, serve with quinoa or rice. This blog post shared a simple, tasty recipe for Maple Glazed Chicken with sweet potatoes. You learned about the main ingredients and how to prepare the glaze. I guided you through each step from prepping to cooking, plus tips for perfect sweet potatoes. Explore variations, storage tips, and answers to common questions. Each part helps you enjoy a great meal. Now, it’s time to make this dish your own and impress your friends and family! Happy cooking!

Maple Glazed Chicken and Sweet Potatoes Sheet Pan

Indulge in a delicious dinner with this Maple Glazed Chicken & Sweet Potatoes recipe! Juicy chicken thighs meet tender, caramelized sweet potatoes, all drizzled with a flavorful maple glaze. Perfect for busy weeknights, this easy sheet pan meal is quick to prepare and packed with taste. Click to explore the full recipe and learn how to bring this delightful dish to your table!
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Ingredients
  

4 chicken thighs, boneless and skinless

2 large sweet potatoes, peeled and cubed

1/4 cup pure maple syrup

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create the glaze.

      In a mixing bowl, toss the cubed sweet potatoes with half of the maple glaze, ensuring they are evenly coated. Spread the sweet potatoes in a single layer on one side of the prepared sheet pan.

        Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Place the chicken on the other side of the sheet pan.

          Brush the remaining maple glaze over the chicken to coat well.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C), and the sweet potatoes are tender and caramelized.

              For the last 3-5 minutes, you can broil the chicken to get a nice golden color. Keep an eye on it to prevent burning.

                Once done, remove the pan from the oven. Let the chicken rest for a few minutes before slicing.

                  Garnish with fresh thyme or parsley before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken with a generous serving of sweet potatoes on the side, drizzling extra maple glaze over for added flavor.