Sheet Pan Maple-Glazed Chicken Thighs with Sweet Potato and Broccoli

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs roasted with sweet potatoes and broccoli, glazed in a sweet and tangy maple sauce for an easy weeknight dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, sweet potatoes, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 medium, peeled and cut into 1-inch cubes sweet potatoes
3 cups broccoli florets
1/4 cup maple syrup
2 tbsp Dijon mustard
3 tbsp olive oil
3, minced garlic cloves
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
1 tbsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until fully combined.
Step 2: Place 6 bone-in chicken thighs, 2 medium cubed sweet potatoes, and 3 cups broccoli florets on a large rimmed baking sheet. Pour the maple glaze evenly over everything and toss with 1 tbsp fresh thyme leaves to coat.
Step 3: Arrange the chicken thighs skin-side up and spread the vegetables in an even layer. Roast in the oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender, stirring the vegetables halfway through to ensure even cooking.
Step 4: For a crispy finish, broil for an additional 2-3 minutes until the chicken skin is golden and the broccoli edges are slightly charred. Remove from oven and let rest 5 minutes before serving.