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Maple Dijon chicken bowl with roasted sweet potatoes, toasted pecans, and fresh thyme in a white bowl

Maple Dijon Chicken Bowl with Sweet Potatoes

Juicy roasted chicken thighs glazed with a sweet and tangy maple Dijon sauce, served alongside caramelized sweet potatoes. A one-pan gluten-free dinner ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 medium sweet potatoes cut into 1-inch cubes
  • 3 tbsp pure maple syrup real maple syrup preferred
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme chopped, or 1 tsp dried thyme
  • salt and freshly cracked black pepper to taste

Equipment

  • Large rimmed baking sheet
  • Mixing bowls
  • Kitchen tongs
  • Meat thermometer
  • Parchment paper

Method
 

  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or lightly grease it. Cut sweet potatoes into 1-inch cubes, toss with 1 tbsp olive oil, smoked paprika, salt, and pepper, and spread evenly on one side of the pan.
  2. In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, remaining 1 tbsp olive oil, thyme, salt, and pepper until smooth.
  3. Pat chicken thighs completely dry with paper towels. Place on the other side of the baking sheet and brush half the marinade over each piece. Reserve the rest for basting.
  4. Roast for 15 minutes. Flip chicken with tongs, brush with remaining marinade, and toss sweet potatoes. Continue roasting for 10 to 15 more minutes until chicken reaches 165 degrees F internally and sweet potatoes are tender with caramelized edges.
  5. Scoop chicken and sweet potatoes into bowls. Top with toasted pecans or pumpkin seeds, a drizzle of extra maple syrup if desired, and fresh thyme leaves.

Notes

Pat chicken dry before glazing for best browning. Roast at 425 degrees F for crispy sweet potato edges. Flip and baste chicken halfway through. Reheat leftovers under the broiler to restore texture. Store in airtight container in fridge up to 4 days or freeze up to 3 months.