Save Tender chicken thighs and sweet potatoes are roasted together in a luscious maple glaze, creating a comforting, sweet-savory meal perfect for any night of the week.
I first made this recipe for my family on a cool autumn evening, and everyone loved how the maple glaze caramelized over the chicken and vegetables. It&s a go-to for cozy, easy weeknight dinners.
Ingredients
- Chicken Thighs: 4 bone-in, skin-on chicken thighs
- Olive Oil: 1 tablespoon, divided
- Salt: 1 teaspoon, divided
- Black Pepper: 1/2 teaspoon, divided
- Sweet Potatoes: 2 large, peeled and cut into 1-inch cubes
- Red Onion: 1, cut into wedges
- Baby Spinach: 2 cups (optional, for serving)
- Maple Syrup: 1/4 cup pure maple syrup
- Dijon Mustard: 2 tablespoons
- Apple Cider Vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Smoked Paprika: 1 teaspoon
- Dried Thyme: 1/2 teaspoon
Instructions
- Prepare Oven:
- Preheat the oven to 400°F (200°C).
- Prep Vegetables:
- In a large bowl, toss sweet potatoes and red onion with half the olive oil, half the salt, and half the pepper. Spread evenly in a large baking dish or rimmed sheet pan.
- Season Chicken:
- Pat chicken thighs dry, rub with remaining olive oil, salt, and pepper. Nestle them among the sweet potatoes.
- Mix Maple Glaze:
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, smoked paprika, and thyme.
- Glaze and Bake:
- Brush half the maple glaze over the chicken and vegetables. Bake for 25 minutes.
- Finish Baking:
- Brush with remaining glaze. Continue baking for another 15 minutes, or until chicken is cooked through (165°F/74°C internal temperature) and sweet potatoes are tender.
- Wilt Spinach (Optional):
- Scatter baby spinach over the hot bake and let wilt before serving.
- Serve:
- Serve hot, spooning pan juices over each portion.
Save Sharing this meal has become a tradition every fall in our home, bringing everyone together with its inviting aroma and comforting flavors.
Serving Suggestions
Pair with a crisp green salad or steamed green beans for a balanced meal. A chilled glass of Sauvignon Blanc complements the sweet-savory flavors beautifully.
Ingredient Variations
Try adding chopped pecans or walnuts in the last 10 minutes of baking for a satisfying crunch. You can swap red onion for yellow onion or use chopped carrots for more variety.
Make Ahead & Storage
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently in the oven or microwave and add fresh baby spinach just before serving for the best texture.
Save 
This maple glazed chicken and sweet potato bake is as easy as it is delicious. Enjoy a fuss-free dinner that feels special every time you serve it.
Recipe FAQ
- → What type of chicken is best for this dish?
Bone-in, skin-on chicken thighs are ideal for juiciness and flavor, but boneless skinless thighs can be used with adjusted cooking time.
- → Can I use other sweeteners instead of maple syrup?
For best flavor, pure maple syrup is recommended, but honey or agave can be substituted with slight adjustments to taste.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- → Are there any suggested additions to this dish?
Adding chopped pecans or walnuts in the last 10 minutes of baking adds a pleasant crunch and nutty contrast.
- → What side can complement this chicken and sweet potato bake?
A crisp white wine like Sauvignon Blanc pairs well, and a side salad or steamed greens balance the meal nicely.