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- 4 bone-in chicken thighs, skin-on - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 teaspoon ground cinnamon - 1 cup Brussels sprouts, halved (optional for extra veggies) - Fresh parsley, chopped for presentation For this dish, I love using chicken thighs. They stay juicy and have great flavor. Sweet potatoes add sweetness and texture. Olive oil makes everything crispy while maple syrup brings a lovely glaze. Dijon mustard gives it a hint of tang. The spices really pull this dish together. Garlic powder and smoked paprika boost the flavor. Salt and pepper are key for seasoning. Ground cinnamon adds warmth. If you want more veggies, Brussels sprouts work great. Finally, a sprinkle of fresh parsley brightens up the plate. It makes the dish look pretty and fresh. This simple list of ingredients helps create a meal that is easy and delicious. First, preheat your oven to 425°F (220°C). This high heat helps the chicken and sweet potatoes cook evenly. While the oven heats, grab a small bowl. In that bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cinnamon, salt, and pepper. This mix will be our tasty marinade. Next, take a large mixing bowl and add 2 large sweet potatoes, peeled and cut into 1-inch cubes. If you want extra veggies, add 1 cup of halved Brussels sprouts. Pour half of the maple marinade over the sweet potatoes and Brussels sprouts. Drizzle 1 tablespoon of olive oil on top. Now, toss everything well until the veggies are nicely coated. Now it’s time to arrange the food on the sheet pan. Place the chicken thighs on one side of the pan. Drizzle the remaining olive oil over the chicken. Season the chicken with salt, pepper, and a sprinkle of garlic powder. Then, add the sweet potato mixture to the other side of the pan, spreading it out evenly. Finally, brush the remaining maple marinade generously over the chicken thighs. Slide the sheet pan into your preheated oven. Bake for about 35-40 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). During baking, the sweet potatoes should become tender and caramelized. For crispy skin, turn on the broiler for an extra 2-3 minutes at the end. Keep a close eye to avoid burning. Once done, remove the pan and let it rest for 5 minutes. For the best results, timing is key. Bake the chicken and sweet potatoes for 35-40 minutes. This timing works well for the chicken thighs. You want an internal temperature of 165°F (75°C). Use a meat thermometer to check. Insert it into the thickest part of the thigh, avoiding the bone. To boost flavor, try adding spices like cayenne or thyme. They add depth and warmth. You can also drizzle extra maple syrup right before serving. This will enhance the sweetness and give a lovely glaze. For a rustic touch, serve directly from the sheet pan. This makes for an inviting presentation. If you prefer, use a serving platter. Arrange the chicken and sweet potatoes artfully. Sprinkle fresh parsley on top for a pop of color. {{image_2}} You can switch up the veggies in this dish. Carrots, green beans, or even broccoli work well. If you add these, adjust the cooking time. For carrots, cut them into small pieces. They may need 5 more minutes to cook. Green beans take less time, around 25 minutes. Always check for doneness. Chicken thighs shine in this recipe, but you can use chicken breasts or drumsticks too. For chicken breasts, cut the cooking time to about 30-35 minutes. Drumsticks will take about the same time as thighs. If you're looking for a vegetarian option, try chickpeas or tofu. Marinate them just like the chicken for great flavor. Want a fresh twist? Add herbs like rosemary or thyme for brightness. Citrus, like lemon or orange zest, adds a nice zing too. You can also experiment with different mustards. Spicy brown mustard gives a good kick, while honey mustard adds sweetness. Mix and match to find your favorite flavor profile! To store leftovers, let the dish cool first. Place the chicken and sweet potatoes in an airtight container. This helps keep out air and moisture. You can store it in the fridge for about 3 to 4 days. When you want to reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Heat the meal for about 20 minutes or until hot. You can also use a microwave, but the oven keeps the chicken crisp. If you want to freeze this dish, let it cool completely. Place the chicken and sweet potatoes in a freezer-safe bag or container. This way, you can enjoy it later. It will stay fresh for up to 3 months in the freezer. When you are ready to eat, defrost it in the fridge overnight. For cooking, bake it at 375°F (190°C) for about 40-50 minutes. Check that the chicken reaches 165°F (75°C) inside. For the best taste, eat the dish within 3 to 4 days if refrigerated. In the freezer, it can last for about 3 months. Signs of spoilage include a strange smell, changes in color, or a slimy texture. If you see any of these, it's best to throw it away. Always trust your senses when checking food! You can swap chicken thighs for several options. Here are a few ideas: - Chicken breasts: They are leaner and cook faster. - Chicken drumsticks: They add a nice flavor and stay juicy. - Turkey thighs: A great alternative for a richer taste. - Tofu: For a vegetarian option, use firm tofu. Just press and cube it. - Tempeh: This gives a nice texture and absorbs flavors well. Each option may change cooking times, so keep an eye on them! Yes, you can prepare this dish before the meal. Here are some tips: - Marinate the chicken: Let it sit in the maple mix for at least 30 minutes. - Chop sweet potatoes: You can cut them a day ahead. Store them in water to keep fresh. - Combine veggies: Mix sweet potatoes and Brussels sprouts in advance. This will enhance the flavors. Just remember to bake it fresh when you are ready to eat! Check the chicken using a meat thermometer. Look for these signs: - Internal temperature: It should reach 165°F (75°C). - Juices: They should run clear, not pink. - Skin color: When golden brown, it’s a good sign. Let the chicken rest for five minutes before serving. This keeps it juicy and tasty! This blog post covered a delicious dish made with chicken thighs and sweet potatoes. We explored the key ingredients, step-by-step cooking instructions, and helpful tips to ensure success. You can even try various vegetables and proteins for different flavors. In the end, enjoy using these recipes as a base to get creative in the kitchen. Cooking should be fun and rewarding. Happy cooking!

Sheet Pan Maple Roasted Chicken and Sweet Potatoes

Savor the flavors of autumn with this delicious Autumn Bliss Sheet Pan Maple Roasted Chicken & Sweet Potatoes recipe! Enjoy juicy chicken thighs paired with sweet, caramelized sweet potatoes and Brussels sprouts, all drizzled with a mouthwatering maple marinade. Perfect for a cozy family dinner, this easy one-pan meal will impress your guests. Click through to explore the full recipe and bring autumn bliss to your table!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 large sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 teaspoon ground cinnamon

1 cup Brussels sprouts, halved (optional for extra veggies)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, smoked paprika, ground cinnamon, salt, and pepper to create a marinade.

      In a large mixing bowl, combine the cubed sweet potatoes, Brussels sprouts (if using), and half of the maple-marinated mix. Drizzle with 1 tablespoon of olive oil and toss until well coated.

        Place the chicken thighs on one side of a large baking sheet. Drizzle the remaining olive oil over the chicken and season with salt, pepper, and a sprinkle of garlic powder.

          Add the sweet potato mixture to the other side of the baking sheet, spreading it out evenly.

            Brush the remaining maple marinade generously over the chicken thighs.

              Bake in the preheated oven for about 35-40 minutes or until the chicken is cooked through to an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized.

                For an extra crispy skin, broil the chicken for an additional 2-3 minutes at the end, watching closely to avoid burning.

                  Remove from the oven and let it rest for 5 minutes before garnishing with chopped fresh parsley.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a serving platter. Drizzle extra maple syrup over the chicken before serving for added sweetness.