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- 4 boneless, skinless chicken thighs - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 red onion, thinly sliced - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped The main ingredients for this dish are simple and wholesome. The chicken thighs bring a rich, juicy flavor. Sweet potatoes add a touch of sweetness and nutrition. The red onion gives a nice kick. The marinade is where the magic happens. Maple syrup adds sweetness, while olive oil adds richness. Garlic powder gives depth. Smoked paprika brings a warm, smoky taste. Dried thyme adds a hint of earthiness. Finally, salt and pepper round out the flavors. When you finish cooking, sprinkle fresh parsley on top. It adds color and freshness. This dish not only looks great but tastes amazing too. You can enjoy it any night of the week. Set your oven to 400°F (200°C). This helps the chicken and sweet potatoes cook evenly. In a large bowl, mix together these ingredients: - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and freshly ground black pepper Stir well until blended. The maple syrup gives a sweet touch that pairs well with the chicken. Add the chicken thighs to the bowl. Make sure to coat them completely in the marinade. Let the chicken sit for about 15 minutes. This gives time for the flavors to soak in. While the chicken marinates, prepare your veggies. Cut the sweet potatoes into 1-inch cubes. Slice the red onion thinly. On a large sheet pan, spread the sweet potatoes and onion. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Toss them well to coat. Now, place the marinated chicken thighs on top of the sweet potatoes and onions. This helps the chicken juices flow down and flavor the veggies. Slide the sheet pan into the oven. Roast for 25-30 minutes. Check that the chicken reaches 165°F (75°C) inside. Ensure the sweet potatoes are fork-tender. For that nice, crispy texture, switch the oven to broil. Broil for 2-3 minutes. This gives the chicken a beautiful caramelized look. When done, take the sheet pan out of the oven. Let it rest for a couple of minutes. Before serving, sprinkle with fresh parsley. This adds color and a fresh taste to your dish. To ensure your chicken is cooked just right, check its internal temperature. Use a meat thermometer to see if it hits 165°F (75°C). This temperature keeps the chicken juicy and safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding bones. If it reads 165°F, your chicken is done! If not, return it to the oven and check again in a few minutes. To get sweet potatoes that are soft and tender, cut them into 1-inch cubes. This size cooks evenly and quickly. If you cut them smaller, they may turn mushy. Larger pieces take longer and may not cook through. Keep an eye on them while roasting. You want them fork-tender but not overcooked. Check them after 25 minutes by piercing with a fork. If it goes in easily, they are ready. For deeper flavor in your chicken, let it marinate longer. While 15 minutes gives a nice taste, try marinating for 30 minutes or even up to 2 hours if you can. Just keep the chicken in the fridge while it soaks up the flavors. This time allows the maple syrup, garlic, and spices to really infuse into the meat. The longer it sits, the better it will taste when cooked. {{image_4}} You can swap chicken thighs for chicken breasts if you prefer. Chicken breasts cook faster and are leaner than thighs. If you're looking for a new taste, try pork tenderloin or turkey cutlets. These meats blend well with maple glaze. Just make sure you adjust the cooking time. Always check that your protein reaches 165°F (75°C) for safety. Feel free to change up the veggies! Carrots add a nice crunch and sweetness. Brussels sprouts give a hearty flavor and pair well with maple. Bell peppers can add color and a sweet taste, too. Choose any mix of your favorite vegetables. Just remember to cut them into similar sizes for even cooking. If you're out of maple syrup, honey works great. Honey has a similar sweetness and adds a nice flavor. You can also use agave syrup. It has a mild taste and is a good vegan option. Just keep the amount the same as maple syrup. Adjust to your taste if you like things sweeter. To store leftovers, let the dish cool first. Transfer the chicken and sweet potatoes to an airtight container. Keep it in the refrigerator for up to three days. Make sure to cover it well to keep the flavor fresh. If you want to freeze the dish, use a freezer-safe container. It can last up to three months. To prevent freezer burn, wrap it tightly in plastic wrap before sealing. Label the container with the date for easy tracking. When it’s time to enjoy leftovers, the oven is best. Preheat it to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Heat for about 15-20 minutes until warm. You can also use the microwave, but it may not keep the same crisp texture. Enjoy your delicious meal again! Yes, you can use skin-on chicken thighs. Skin-on thighs add flavor and moisture. The skin crisps up nicely when roasted. If you prefer skinless, just use boneless thighs as the recipe suggests. Both options work well, but skin-on gives a richer taste. Just adjust cooking time slightly if needed, as skin-on may take a bit longer to cook. Yes, this recipe is gluten-free. The main ingredients do not contain gluten. Make sure your maple syrup is pure and not mixed with additives. Check labels for any hidden gluten sources. Always use fresh herbs and spices, avoiding blends that may have gluten. This way, you enjoy a safe and tasty meal. You can easily spice it up! Add red pepper flakes to the marinade for heat. Another option is to use cayenne pepper or hot sauce. Mix in a teaspoon or more, depending on how spicy you like it. You could also add sliced jalapeños to the sweet potatoes. It’s a fun way to boost flavor and heat! This recipe brings together tender chicken, sweet potatoes, and bold flavors. We've covered the key ingredients, simple steps, and helpful tips to make it perfect. You can feel confident trying out variations, whether with different meats or vegetables. Storing and reheating leftovers will keep your meal tasty. With this guide, you’ll enjoy a delicious dish that’s easy to prepare. Dive into cooking and savor the flavors!

Maple Glazed Chicken & Sweet Potato Sheet Pan

Discover the deliciousness of Maple Glazed Chicken & Sweet Potato Sheet Pan for an easy weeknight dinner! This recipe combines tender chicken thighs with roasted sweet potatoes and red onions, all drizzled with a rich maple glaze. With just 15 minutes of prep time, you can create a mouthwatering meal that the whole family will love. Click through to explore this simple recipe and savor the flavors of autumn!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 red onion, thinly sliced

3 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting.

    Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, pure maple syrup, garlic powder, smoked paprika, dried thyme, salt, and pepper until well combined.

      Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Allow them to marinate for approximately 15 minutes for the flavors to infuse.

        Prep the Vegetables: On a large sheet pan, evenly distribute the cubed sweet potatoes and sliced red onion. Drizzle with a touch of olive oil and season with salt and pepper. Toss everything together to ensure the vegetables are evenly coated.

          Combine on the Sheet Pan: Arrange the marinated chicken thighs on top of the sweet potatoes and red onions on the sheet pan.

            Roasting Time: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are fork-tender.

              Create a Caramelized Finish: For added texture and flavor, switch the oven setting to broil and cook for an additional 2-3 minutes, allowing the chicken to caramelize beautifully and giving the sweet potatoes a nice toasty edge.

                Finish and Garnish: Once done, remove the sheet pan from the oven and let it rest for a couple of minutes. Before serving, sprinkle the dish with fresh chopped parsley for a burst of color and added freshness.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For a rustic dining experience, serve directly from the sheet pan. Alternatively, plate the chicken and sweet potatoes individually, drizzling additional maple glaze over the top for a touch of elegance and enhanced flavor.