Maple Glazed Chicken Thighs with Sweet Potatoes

Name: Maple Glazed Chicken Thighs with Sweet Potatoes
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 20 ml maple syrup divided; 15 ml Dijon mustard; 4 g garlic powder; 2 g smoked paprika; 4 g kosher salt divided; 1 g black pepper divided; 15 ml water for loosening the glaze if needed; 450 g sweet potatoes peeled and cut into 2 cm cubes; 10 ml olive oil divided; 2 g kosher salt divided; 0.5 g black pepper divided; 680 g bone-in, skin-on chicken thighs patted dry; 2 g kosher salt divided; 0.5 g black pepper divided; 225 g green beans trimmed; 10 ml maple syrup divided

Bone-in, skin-on chicken thighs are roasted on a sheet pan with cubed sweet potatoes and green beans, then brushed with a maple-Dijon glaze near the end so the chicken browns and the vegetables caramelize without burning the sugar. The finished dish has sticky, savory chicken, soft centers in the sweet potatoes, and bright green beans with a light sheen of glaze.

By Julienne

Maple Glazed Chicken Thighs with Sweet Potatoes

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml olive oil divided
20 ml maple syrup divided
15 ml Dijon mustard
4 g garlic powder
2 g smoked paprika
4 g kosher salt divided
1 g black pepper divided
15 ml water for loosening the glaze if needed
450 g sweet potatoes peeled and cut into 2 cm cubes
10 ml olive oil divided
2 g kosher salt divided
0.5 g black pepper divided
680 g bone-in, skin-on chicken thighs patted dry
2 g kosher salt divided
0.5 g black pepper divided
225 g green beans trimmed
10 ml maple syrup divided

Instructions

Heat the oven to 220°C. Set a large rimmed sheet pan on the middle rack to preheat if your oven heats evenly; otherwise line it with parchment or foil for easier cleanup. The oven is fully preheated and the pan is ready.
In a small bowl, whisk 20 ml olive oil, 20 ml maple syrup, Dijon mustard, garlic powder, smoked paprika, 4 g salt, and 1 g black pepper into a smooth glaze. If it seems too thick, whisk in up to 15 ml water. The glaze is smooth and pourable.
On the sheet pan, toss the sweet potatoes with 10 ml olive oil, 2 g salt, and 0.5 g black pepper. Spread them out in a single layer and roast for 10 minutes. Sweet potatoes have begun to soften at the edges.
Meanwhile, rub the chicken thighs with the remaining 2 g salt and the remaining 0.5 g black pepper. After the sweet potatoes have roasted for 10 minutes, push them to one side of the pan, add the chicken thighs skin-side up, and roast for 10 minutes. The chicken is starting to color and the sweet potatoes are partially tender.
Add the green beans to the empty space on the pan, toss them lightly in the pan juices, and brush half of the maple glaze over the chicken thighs. Return the pan to the oven for 5 minutes. The green beans are bright green and the glaze is beginning to caramelize.
Brush on the remaining glaze, then roast for 3 to 5 minutes more, until the chicken reaches 74°C in the thickest part and the skin is browned, the sweet potatoes are tender, and the green beans are crisp-tender. An instant-read thermometer reads 74°C and the vegetables are done.
Rest the chicken for 3 minutes, then serve the chicken thighs with the roasted sweet potatoes and green beans, spooning any caramelized pan juices over the top. The chicken rests briefly and the plate is ready to serve.