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- 4 bone-in chicken thighs, skin-on - 2 large sweet potatoes, peeled and diced 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 - 1/2 teaspoon ground cinnamon - Salt and pepper to taste - 1 cup Brussels sprouts, halved - Fresh parsley, finely chopped 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This step is key for roasting. A hot oven helps the chicken and sweet potatoes cook evenly. 2. Mixing the marinade: In a small bowl, whisk together pure maple syrup, Dijon mustard, garlic powder, smoked paprika, ground cinnamon, and a pinch of salt and pepper. This mix will give your chicken a sweet and spicy flavor. 1. Coating the sweet potatoes: Take a large bowl and add your diced sweet potatoes. If you're using Brussels sprouts, add them too. Pour in half of the maple marinade and drizzle one tablespoon of olive oil over the sweet potatoes. Toss gently until all pieces are coated well. 2. Arranging on the baking sheet: On a large baking sheet, place the chicken thighs on one side. Drizzle the remaining tablespoon of olive oil over the chicken. Season it with salt, pepper, and a light sprinkle of garlic powder. Spread the sweet potato mixture on the other side of the baking sheet for even roasting. 1. Baking instructions: Place the baking sheet in the preheated oven. Bake for 35-40 minutes. Your chicken should reach an internal temperature of 165°F (75°C). The sweet potatoes should be tender and caramelized. 2. Broiling for crispiness: For added crispiness, switch your oven to broil for the last 2-3 minutes. Keep a close eye on the chicken to avoid burning. After cooking, let your dish rest for 5 minutes. This resting time helps the flavors come together. Enjoy your tasty sheet pan meal! To boost the taste of your chicken, consider adding extra spices. You can use rosemary or thyme for a fresh touch. For a bit of heat, sprinkle in some cayenne pepper. To get that perfect crispy skin, make sure to pat the chicken dry with paper towels. This helps the skin crisp up nicely. Also, let the chicken rest before serving. This keeps the juices inside. Baking chicken and veggies on a sheet pan is easy and fun. Arrange the chicken in a single layer. This helps it cook evenly. Spread the sweet potatoes out too. Crowding the pan can lead to steaming instead of roasting. To check if the chicken is done, use a meat thermometer. The internal temperature should be 165°F (75°C). You can also cut into the thickest part of the chicken. If the juices run clear, it’s ready. For a cozy look, serve the dish right from the pan. You can also place it on a nice serving platter for a fancier feel. Drizzle a little extra maple syrup over the chicken just before serving. This adds sweetness and makes it look great. Consider pairing this dish with a simple salad or steamed green beans. These sides balance the sweet flavors and add freshness to your meal. {{image_4}} You can switch up the protein in this dish. Try using bone-in chicken breasts instead of thighs. If you want a lighter option, use turkey thighs. If you prefer a meat-free meal, roasted chickpeas or tofu work well, too. For vegetables, sweet potatoes are great, but you can mix in others. Carrots add sweetness and color. Cauliflower florets bring a nice texture. Broccoli can also be a tasty addition. If you want a sweeter dish, add more maple syrup. For a savory twist, reduce the maple syrup and add balsamic vinegar instead. You can also play with spices. Add cayenne pepper for heat or extra garlic for depth. Herbs can brighten the flavor. Fresh thyme or rosemary adds nice notes to the chicken. You can also sprinkle fresh basil or cilantro just before serving for that pop of freshness. This dish can easily fit into a gluten-free diet. Just ensure your Dijon mustard is gluten-free. Most brands are safe, but check the label for any hidden gluten. For those on a low-carb diet, skip the sweet potatoes and use zucchini or bell peppers instead. They roast well and keep the dish colorful and tasty. Store leftovers in an airtight container. This keeps the dish fresh. You can refrigerate it for up to four days. For longer storage, freeze the portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This prevents freezer burn and keeps flavors intact. To reheat, use an oven or microwave. For the oven, preheat to 350°F (175°C). Place the chicken and sweet potatoes in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until warm. If using a microwave, place portions on a safe plate. Heat in short bursts, checking often. This helps keep the texture and flavor. In the fridge, this dish lasts about four days. After that, it may spoil. Look for changes in color or smell. If the chicken has a slimy texture, throw it away. Sweet potatoes should remain firm and not mushy. Always trust your senses to guide you on freshness. To make your chicken skin crispy, focus on a few key steps. First, start with bone-in, skin-on chicken thighs. The bones help keep the meat juicy. Pat the skin dry with paper towels before cooking. This removes excess moisture. Next, season the skin with salt. Salt draws out moisture and helps crisp the skin. Finally, broil the chicken for the last few minutes of cooking. This adds a great crunch. Yes, you can use boneless chicken. However, it will change the cooking time. Boneless pieces cook faster than bone-in thighs. Check the chicken at 25 minutes. If it reaches 165°F (75°C), it is done. The texture may also differ. Boneless chicken can be less juicy but still tasty. Adjust your cooking time based on the size of the pieces. This dish pairs well with several sides. Here are some ideas: - Steamed green beans: They add a fresh crunch. - Quinoa or rice: These grains soak up the flavors. - Simple salad: A light salad balances the meal. - Crusty bread: Perfect for mopping up juices. Feel free to mix and match! This meal combines tasty chicken thighs, sweet potatoes, and a flavorful marinade. You learned ways to enhance flavors and tried new cooking methods. Variations let you customize the dish to fit your needs. Storing and reheating tips help you enjoy leftovers without losing taste. With these steps, you can create a delicious sheet pan meal any night. Try this recipe and make it your own!

Sheet Pan Maple Roasted Chicken and Sweet Potatoes

Experience the ultimate comfort food with this Autumn Bliss Sheet Pan Maple Roasted Chicken & Sweet Potatoes recipe! Juicy chicken thighs and sweet potatoes are coated in a delicious maple glaze, perfect for a cozy fall dinner. It's easy to prepare and packed with flavor! Click to explore the full recipe and enjoy a hassle-free meal that will warm your heart and delight your taste buds this season. Don’t miss out on this autumn delight!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 large sweet potatoes, peeled and diced 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 added nutrition)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, garlic powder, smoked paprika, ground cinnamon, and a pinch of salt and pepper. This mixture will serve as a flavorful marinade for the chicken.

      In a large mixing bowl, combine the diced sweet potatoes and halved Brussels sprouts (if using). Pour in half of the maple marinade and drizzle 1 tablespoon of olive oil over the mixture. Toss everything together gently until all pieces are evenly coated with the marinade.

        Arrange the chicken thighs on one half of a large baking sheet. Drizzle the remaining tablespoon of olive oil over the chicken and season generously with salt, pepper, and a light sprinkle of garlic powder for extra flavor.

          Spread the sweet potato mixture out on the other half of the baking sheet, ensuring even distribution for optimal roasting.

            Using a brush, apply the remaining maple marinade liberally over the tops of the chicken thighs for a sweet and sticky glaze.

              Place the baking sheet into the preheated oven and bake for approximately 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are beautifully tender and caramelized.

                For enhanced crispiness, switch to the broil setting for an additional 2-3 minutes at the end of cooking. Keep a close eye on the chicken to prevent any burning.

                  Once cooked, remove the sheet pan from the oven and let the chicken and vegetables rest for 5 minutes. This allows the juices to settle and the flavors to meld. Garnish with freshly chopped parsley before serving.

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

                      - Presentation Tips: For a cozy, rustic feel, serve the dish directly from the sheet pan. Alternatively, transfer it to a beautiful serving platter for a more polished look. Drizzle any remaining maple syrup over the chicken just before serving to elevate the sweetness and visual appeal.