Roasted Chicken Thighs with Maple Sweet Potatoes
An easy one-pan meal that’s loaded with fall flavors! Made with bone in chicken thighs, maple glazed sweet potatoes and apples.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
- 4 Bone-in skin on chicken thighs or breasts
- Cooking spray
- 1 tablespoon Olive oil
- 1 tablespoon Maple syrup or honey
- Salt and pepper to taste
- 4 Sweet potatoes peeled and cut into 2-inch pieces
- 2 Apples cored and cut into wedges
- 2 tablespoons Chopped parsley
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
In a small bowl whisk together the maple syrup, olive oil, and salt and pepper to taste.
Place the sweet potatoes and apples on the sheet pan and drizzle with the maple syrup mixture; toss to coat.
Add the chicken to the pan and season generously with salt and pepper.
Bake for 45 minutes or until chicken is done and potatoes have started to caramelize.
Sprinkle with parsley and serve immediately.
- Use any other veggies of your choice like carrots and pears, or cauliflower and zucchini.
- You may use boneless chicken thighs or chicken breasts if you don't like bone-in thighs.
- Line up the sheet pan with foil or parchment paper for even easier cleanup.
- If you do not have maple syrup you can use honey.
- Do not worry about overcooking the chicken. Chicken thighs will get even more tender the longer you cook them.
- No need to cover the chicken thighs in the oven. You can roast them uncovered until they get crispy and tender.
Calories: 453kcal | Carbohydrates: 42g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 164mg | Potassium: 805mg | Fiber: 6g | Sugar: 17g | Vitamin A: 18600IU | Vitamin C: 8.6mg | Calcium: 70mg | Iron: 1.9mg