Sheet-Pan Maple Chicken and Sweet Potatoes

The sweet potatoes start alone so they soften before the chicken goes on the pan. A short glaze of maple, mustard, and smoked paprika browns in a hot oven without a lot of hands-on time.

Ingredients

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• 4 small boneless chicken thighs
• 2 medium sweet potatoes, cut into 3/4-inch cubes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 1/2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper
• Fresh parsley, to finish

How to make it

1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
2. Whisk the olive oil, maple syrup, Dijon, paprika, garlic powder, salt, and pepper.
3. Toss the sweet potatoes and onion with half the glaze. Spread them on the pan and roast for 10 minutes.
4. Add the chicken, brush it with the remaining glaze, and roast 18 to 22 minutes more.
5. The vegetables should be tender and the thickest part of the chicken should read 165°F (74°C).
6. Rest for 5 minutes, sprinkle with parsley, and serve.

Substitutions

• Butternut squash cubes can replace the sweet potato. Check them early. They often soften faster.
• Bone-in thighs need more time. Start checking at 30 minutes and cook to 165°F (74°C).
• Honey can replace the maple syrup in the same amount.

Storage

Refrigerate within two hours and eat within 3 to 4 days. Reheat covered at 350°F (175°C) until the chicken reaches 165°F (74°C).

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.