Description
This Maple-Glazed Chicken features crispy, caramelized skin with tender, juicy meat coated in a sweet-savory maple glaze. Roasted with sweet potatoes in one pan, it’s a complete weeknight dinner ready in 45 minutes that tastes like you spent hours cooking.
Ingredients
For the Chicken:
6 bone-in, skin-on chicken thighs (or 4 chicken breasts)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
For the Maple Glaze:
1/3 cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
For the Sweet Potatoes:
2 large sweet potatoes, cubed into 1-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or thyme for garnish
Instructions
1. Preheat oven to 400°F. Position rack in center.
2. Pat chicken completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Let sit at room temperature 15-20 minutes.
3. Cube sweet potatoes into uniform 1-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper in a bowl.
4. In small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, thyme, cinnamon, and cayenne if using.
5. Heat 2 tablespoons olive oil in large oven-safe skillet over medium-high heat.
6. Place chicken skin-side down and sear without moving for 5-6 minutes until deeply golden and crispy. Flip and sear other side 3 minutes.
7. Remove chicken temporarily. Add sweet potatoes to skillet in single layer. Nestle chicken on top, skin-side up.
8. Brush half the maple glaze evenly over chicken.
9. Transfer skillet to oven and roast 25 minutes.
10. Remove from oven (handle will be hot!). Brush with remaining glaze.
11. Return to oven for 10-15 minutes until chicken reaches 165°F internal temperature and sweet potatoes are fork-tender.
12. Let rest in skillet 5-10 minutes before serving. Spoon pan juices over chicken and garnish with fresh herbs.
Notes
Always use pure maple syrup, not pancake syrup – the flavor difference is dramatic.
Pat chicken completely dry before cooking for crispiest skin.
If glaze darkens too quickly, reduce oven to 375°F and extend time by 5-10 minutes.
Use instant-read thermometer to ensure chicken reaches safe 165°F internal temperature.
Store leftovers in airtight containers up to 4 days in refrigerator.
Reheat in 350°F oven for 15-20 minutes or under broiler for crispy skin.
Freeze cooked chicken (without sweet potatoes) up to 3 months.
For boneless, skinless chicken, reduce cooking time to 20-25 minutes total.
Recipe is naturally gluten-free and dairy-free.
Can substitute turkey thighs – add 10-15 minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sweet potatoes
- Calories: 385
- Sugar: 14g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
Keywords: maple glazed chicken, chicken thighs recipe, one pan dinner, weeknight dinner, sweet potato chicken