Easy Sheet Pan Maple-Glazed Chicken and Sweet Potatoes

Ingredients

• 1.5 lbsBoneless, skinless chicken thighs
• 2 large, peeled and cubedSweet potatoes
• 1 medium, cut into wedgesRed onion
• 3 tablespoonsOlive oil
• 0.3 cupMaple syrup
• 1 teaspoonSmoked paprika
• 1 teaspoonGarlic powder
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 2 tablespoons, choppedFresh parsley (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a large mixing bowl, whisk together the olive oil, maple syrup, smoked paprika, garlic powder, salt, and black pepper until well combined.

   ⏱ 3 min
3. 3

   Add the cubed sweet potatoes and red onion wedges to the bowl. Toss thoroughly until all the vegetables are evenly coated with the maple glaze.

   ⏱ 4 min
4. 4

   Spread the glazed sweet potatoes and onion evenly on one half of the prepared baking sheet in a single layer.

   ⏱ 1 min
5. 5

   Add the chicken thighs to the remaining glaze in the mixing bowl. Toss to coat each piece of chicken completely. Place the chicken on the other half of the baking sheet, ensuring there's some space between the pieces.

   ⏱ 4 min
6. 6

   Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sweet potatoes are tender and slightly caramelized. For extra browning, you can broil for the last 2-3 minutes, watching closely to prevent burning.

   ⏱ 30 min
7. 7

   Carefully remove the sheet pan from the oven. If desired, garnish with fresh chopped parsley before serving immediately.

   ⏱ 3 min