Description

Enjoy this cozy fall dinner featuring tender, juicy chicken thighs roasted with sweet potatoes in a flavorful maple Dijon marinade. This easy one-pan recipe blends the sweetness of maple syrup with tangy Dijon mustard and smoked paprika, making a comforting and delicious meal perfect for busy weeknights.

Ingredients

Scale

Chicken and Marinade

1.5 lbs boneless, skinless chicken thighs
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil (divided)
3 cloves garlic, minced
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
Salt and freshly cracked black pepper, to taste
1 tsp smoked paprika

Vegetables

2 medium sweet potatoes (about 500g / 1.1 lbs)

Optional Toppings

Toasted pecans or pumpkin seeds
Extra maple syrup drizzle
Fresh thyme leaves for garnish

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or grease it lightly to prevent sticking.
Prepare Sweet Potatoes: Peel the sweet potatoes if desired, then cut them into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, smoked paprika, salt, and freshly cracked black pepper. Arrange them neatly on one side of the prepared baking sheet.
Make Marinade: In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, remaining 1 tablespoon of olive oil, chopped thyme, salt, and pepper to create a flavorful marinade.
Season Chicken: Pat the chicken thighs dry using paper towels to help the marinade adhere better. Place the thighs on the other side of the baking sheet and brush half of the marinade evenly over each piece. Keep the remaining marinade for later use.
First Roast: Place the baking sheet in the oven and roast for 15 minutes. This initial roasting helps the chicken start cooking and the sweet potatoes to soften.
Flip and Recoat: Using tongs, flip the chicken thighs to ensure even cooking. Brush on the remaining marinade and toss the sweet potatoes gently to redistribute them for even roasting.
Finish Roasting: Continue roasting for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized around the edges.
Serve: Divide the roasted chicken and sweet potatoes into serving bowls. Optionally, top with toasted pecans or pumpkin seeds, drizzle extra maple syrup, and garnish with fresh thyme leaves to enhance flavor and presentation.

Notes

Make sure chicken reaches a safe internal temperature of 165°F (74°C) before serving.
Sweet potatoes can be peeled or left unpeeled based on preference.
To toast pecans or pumpkin seeds, lightly toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free meal, ensure all ingredients including Dijon mustard are gluten-free certified.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: maple Dijon chicken, roasted sweet potatoes, one-pan dinner, fall recipes, easy chicken dinner, cozy meals