Maple-Dijon Glazed Chicken Thighs with Roasted Sweet Potatoes

Name: Maple-Dijon Glazed Chicken Thighs with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, skin-on, bone-in chicken thighs; 2 large, peeled and cut into 1-inch cubes sweet potatoes; 2 tbsp olive oil; 2 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1, sliced into wedges lemon

Juicy chicken thighs with a sticky-sweet glaze and caramelized sweet potatoes, roasted to perfection in a single pan.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
2 large, peeled and cut into 1-inch cubes sweet potatoes
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1, sliced into wedges lemon

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 large peeled sweet potatoes cut into 1-inch cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet; spread in a single layer.
Step 2: Pat 1.5 lbs skin-on, bone-in chicken thighs dry with paper towels. Rub with 1 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Place thighs skin-side up on the sweet potatoes.
Step 3: Roast for 25-30 minutes, flipping thighs halfway through, until chicken reaches 165°F (74°C) internally and sweet potatoes are golden and tender when pierced with a fork.
Step 4: Transfer chicken and sweet potatoes to a plate, tenting loosely with foil. Squeeze 1 lemon wedges over the top and let rest for 5 minutes before serving.