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Homemade Maple Garlic Chicken Thighs with Roasted Sweet Potatoes recipe photo

Maple Garlic Chicken Thighs with Roasted Sweet Potatoes

This Maple Garlic Chicken Thighs with Roasted Sweet Potatoes is a flavorful, one-pan wonder with juicy chicken and caramelized sweet potatoes—simple, delicious, and perfect for any night!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs skin-on and bone-in
  • 1/4 cup maple syrup
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce low sodium if preferred
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 large sweet potatoes peeled and diced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • fresh parsley chopped, for garnish

Equipment

  • Baking sheet or roasting pan
  • Mixing bowl
  • Sharp Knife and Cutting Board
  • Tongs
  • Meat thermometer (optional)

Method
 

  1. In a medium bowl, whisk together the maple syrup, minced garlic, soy sauce, olive oil, salt, and black pepper to prepare the marinade.
  2. Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and toss gently to coat all sides. Let marinate for at least 15 minutes or up to an hour.
  3. In a separate bowl, toss the diced sweet potatoes with paprika, dried thyme, a pinch of salt, and a drizzle of olive oil.
  4. Preheat the oven to 425°F (220°C). Arrange the marinated chicken thighs skin-side up on one half of a baking sheet. Spread the seasoned sweet potatoes evenly on the other half, avoiding overcrowding.
  5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crisp and caramelized. Sweet potatoes should be tender and browned on the edges.
  6. Sprinkle freshly chopped parsley over the chicken and sweet potatoes. Serve immediately and enjoy.

Notes

  • Patting chicken skin dry before marinating ensures crispy skin after roasting.
  • You can marinate chicken up to 24 hours ahead for deeper flavor.
  • Substitute honey for maple syrup or use boneless thighs, adjusting cooking time accordingly.
  • Store leftovers in an airtight container and reheat gently to maintain juiciness.
  • Use gluten-free soy sauce or tamari to make this recipe gluten-free.