Ingredients
- Chicken thighs (bone-in, skin-on): 6 pieces
- Sweet potatoes: 2 large, peeled and cubed
- Maple syrup: 1/2 cup
- Dijon mustard: 2 tablespoons
- Olive oil: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Garlic powder: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Step 2: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. This is your maple glaze.
- Step 3: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
- Step 4: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear for another 2-3 minutes.
- Step 5: Pour the maple glaze over the chicken thighs and sweet potatoes.
- Step 6: Transfer the skillet (or transfer the chicken and sweet potatoes to an oven safe dish) to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Internal temperature of the chicken should reach 165°F (74°C).
Notes
- Store leftover chicken and sweet potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in the oven at 350°F (175°C) to maintain the crispy skin and prevent the chicken from drying out.
- Serve this dish with a side of steamed green beans or a crisp salad to balance the sweetness.
- For extra crispy skin, ensure chicken is completely dry before searing, as moisture prevents browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American