Sticky-sweet maple, tangy Dijon, and juicy chicken meet on one pan for a cozy dinner that tastes like fall any night of the week. The sweet potatoes caramelize in the drippings, so every bite feels special with almost no effort.
Why You’ll Love This Maple-Glazed Chicken with Sweet Potatoes
- One-pan cleanup that saves your sanity on busy nights
- Balanced flavor thanks to maple, mustard, and a little cider vinegar
- Caramelized sweet potatoes that roast in savory chicken drippings
- Easy to adapt for breasts, thighs, or your favorite veggies
- Meal-prep friendly and great for leftovers
Maple-Glazed Chicken with Sweet Potatoes Ingredients & Substitutions
For the chicken and veggies
- 4 bone-in, skin-on chicken thighs, about 2 lb total. Sub in boneless thighs or chicken breasts and adjust time.
- 2 large sweet potatoes, peeled and cut into 1 inch cubes, about 2 lb. Swap with butternut squash or carrots.
- 1 small red onion, sliced into wedges, optional but delicious.
- 2 tbsp olive oil or avocado oil.
- 1 tsp kosher salt, plus more to taste.
- 1 2 tsp freshly ground black pepper.
For the maple glaze
- 1 3 cup pure maple syrup. Honey works, but maple gives classic flavor.
- 2 tbsp Dijon mustard. Yellow mustard in a pinch, or grainy Dijon for texture.
- 1 tbsp apple cider vinegar. Lemon juice works too.
- 1 tbsp soy sauce or tamari for gluten-free. Coconut aminos for soy-free.
- 2 garlic cloves, finely grated or minced.
- 1 tsp smoked paprika for depth. Regular paprika is fine.
- 1 tsp fresh thyme leaves or 1 2 tsp dried thyme. Rosemary is great here.
- 1 tbsp melted butter for gloss, optional. Use oil for dairy-free.
- Pinch red pepper flakes for gentle heat, optional.
Step-by-Step Instructions to Make Maple-Glazed Chicken with Sweet Potatoes
Step 1: Prep the pan and preheat
Heat oven to 425 F. Line a large rimmed sheet pan with parchment for easy cleanup. Pat chicken dry with paper towels.
Step 2: Mix the maple-mustard glaze
In a small bowl, whisk maple syrup, Dijon, cider vinegar, soy or tamari, garlic, smoked paprika, thyme, melted butter, and red pepper flakes. Taste and adjust salt if needed. Divide the glaze into two bowls so one stays clean for basting and finishing.
Step 3: Season and arrange
Toss sweet potato cubes and onion with olive oil, 1 2 tsp salt, and pepper. Scatter on the pan, leaving space for the chicken. Season chicken all over with remaining salt and pepper, then nestle pieces skin side up among the vegetables. Brush chicken with about half of one bowl of glaze.
Step 4: Roast
Roast 15 minutes. Remove pan and baste chicken with more glaze from the same basting bowl. Toss the potatoes for even browning. Return to oven and roast 15 to 20 minutes more, until chicken reaches 165 F in the thickest part and potatoes are tender and deeply caramelized.
Step 5: Broil for extra caramelization
Optional but fantastic. Broil 2 to 3 minutes, watching closely, until the skin is lacquered and the edges of the potatoes are crisp.
Step 6: Finish and serve
Rest 5 minutes. Brush chicken with the clean reserved glaze for a glossy finish. Sprinkle with extra thyme and a pinch of flaky salt if you like.
Tips for Success
- Pat the chicken dry so the skin crisps instead of steaming.
- Space everything on the pan. Crowding leads to steaming, not roasting.
- Divide the glaze before you start basting to keep it food safe.
- Use an instant-read thermometer. Pull chicken at 165 F for juicy meat.
- Boneless thighs or breasts cook faster. Start checking at 18 to 20 minutes total.
Variations of Maple-Glazed Chicken with Sweet Potatoes
- Spicy maple: Add 1 tsp chipotle powder or a minced chipotle in adobo.
- Sheet-pan harvest: Add Brussels sprouts or halved baby carrots to the pan.
- Cranberry pecan finish: Toss in a handful of cranberries and chopped pecans during the last 5 minutes.
- Skillet method: Sear chicken skin side down in a hot cast-iron skillet, flip, add potatoes, glaze, and roast to finish.
- Herb swap: Try rosemary and sage for a woodsy, holiday vibe.
Serving Suggestions: What to Pair with Maple-Glazed Chicken with Sweet Potatoes
- Peppery arugula salad with lemon vinaigrette
- Garlicky green beans or roasted Brussels sprouts
- Wild rice or quinoa pilaf to soak up the glaze
- Buttered couscous or creamy polenta
- Crisp apple slaw for contrast
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat oven: 350 F for 10 to 15 minutes until hot.
- Air fryer: 350 F for 5 to 8 minutes for crispy edges.
- Microwave: Reheat the sweet potatoes on medium and the chicken on low to keep it juicy.
Memories Made Around the Table
I first made this on a chilly Sunday with windows fogged from the oven and a candle burning on the counter. The smell of maple and thyme drifted through the house, and we all kept sneaking potatoes off the pan before it even hit the table.
FAQs
Can I use chicken breasts Yes. Use 4 small breasts, about 1.5 lb total. Start checking doneness at 18 to 20 minutes. Pull at 160 F and rest 5 minutes to reach 165 F.
Is this recipe gluten-free Yes if you use tamari or coconut aminos instead of soy sauce.
Can I make it ahead You can marinate the chicken in half the glaze up to 24 hours. Pat lightly before roasting and be sure to keep a clean portion of glaze for basting and finishing.
What other vegetables work Butternut squash, carrots, parsnips, and Brussels sprouts roast beautifully. Cut similar sizes for even cooking.
How do I keep the chicken skin crisp Dry the skin well, roast at 425 F, and finish under the broiler for a minute or two.
Final Thoughts
This Maple-Glazed Chicken with Sweet Potatoes is simple enough for weeknights and special enough for company. If you make it, leave a comment with your twist or tag me so I can see your pan full of golden goodness.
Maple-Glazed Chicken with Sweet Potatoes (One-Pan)
Equipment
- 1 rimmed sheet pan lined with parchment
- 1 Parchment Paper (optional)
- 1 Small bowl for glaze
- 1 Pastry Brush for basting
- 1 Instant-read thermometer (optional)
Ingredients
For the chicken and veggies
- 4 thighs bone-in, skin-on chicken thighs about 2 lb total
- 2 large sweet potatoes peeled and cut into 1-inch cubes (about 2 lb)
- 1 small red onion sliced into wedges (optional)
- 2 tbsp olive oil or avocado oil
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
For the maple glaze
- 0.3333333333 cup pure maple syrup
- 2 tbsp Dijon mustard yellow mustard or grainy Dijon in a pinch
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp soy sauce or tamari for gluten-free; coconut aminos for soy-free
- 2 cloves garlic finely grated or minced
- 1 tsp smoked paprika regular paprika is fine
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp melted butter optional; use oil for dairy-free
- red pepper flakes pinch, optional
Instructions
Step-by-Step Instructions
- Heat oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup. Pat chicken dry with paper towels.
- In a small bowl, whisk maple syrup, Dijon, cider vinegar, soy or tamari, garlic, smoked paprika, thyme, melted butter, and red pepper flakes. Taste and adjust salt if needed. Divide the glaze into two bowls so one stays clean for basting and finishing.
- Toss sweet potato cubes and onion with olive oil, 1/2 tsp salt, and pepper. Scatter on the pan, leaving space for the chicken. Season chicken all over with remaining salt and pepper, then nestle pieces skin side up among the vegetables. Brush chicken with about half of one bowl of glaze.
- Roast 15 minutes. Remove pan and baste chicken with more glaze from the same basting bowl. Toss the potatoes for even browning. Return to oven and roast 15 to 20 minutes more, until chicken reaches 165°F in the thickest part and potatoes are tender and deeply caramelized.
- Optional but fantastic: Broil 2 to 3 minutes, watching closely, until the skin is lacquered and the edges of the potatoes are crisp.
- Rest 5 minutes. Brush chicken with the clean reserved glaze for a glossy finish. Sprinkle with extra thyme and a pinch of flaky salt if you like.