Roasted Chicken with Sweet Potato and Herb Glaze
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour and honestly feels fancy enough for guests. The chicken thighs stay incredibly juicy while roasting, and the sweet potatoes absorb all those wonderful herb flavors. Sweet potatoes are packed with vitamin A, which is great for your eyes and immune system. What I love most is that everything roasts on one pan, so cleanup is minimal and your kitchen smells absolutely amazing. The maple syrup and mustard glaze gets caramelized and sticky, creating this beautiful contrast with the tender meat and tender vegetables. Trust me, this is a keeper.
Ella x
Ingredients
- 8bone-in chicken thighs(skin-on, pat dry)
- 4sweet potatoes(cut into 1-inch wedges)
- 3 tablespoonsolive oil
- 2 tablespoonspure maple syrup
- 1½ tablespoonsdijon mustard
- 2 teaspoonsfresh thyme(finely chopped)
- 1 teaspoonfresh rosemary(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3garlic cloves(minced)
- 1lemon(zest and juice)
- 1red onion(sliced into rings)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and arrange them skin-side up on a large roasting pan.
Tip: Drying the skin ensures it crisps up beautifully during roasting.
- 2
In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon zest, thyme, rosemary, salt, and pepper until well combined.
- 3
Distribute sweet potato wedges and red onion rings around the chicken thighs. Drizzle the chicken and vegetables with olive oil.
- 4
Brush half of the maple-mustard glaze over the chicken thighs, coating them evenly.
Tip: Reserve the remaining glaze to brush on halfway through cooking for deeper flavor.
- 5
Roast in the preheated oven for 25 minutes, then remove the pan and brush the chicken with the remaining glaze. Stir the sweet potatoes to ensure even cooking.
Tip: This second glaze application creates a caramelized, glossy finish.
- 6
Return to the oven and roast for an additional 15-20 minutes, until the chicken skin is golden and crispy, and a meat thermometer inserted into the thickest part reads 165°F (74°C).
- 7
Remove from the oven and drizzle the fresh lemon juice over the entire dish. Let it rest for 5 minutes before serving.
Tip: Resting allows the juices to redistribute, keeping the chicken moist and tender.
- 8
Serve the roasted chicken thighs with the caramelized sweet potatoes and red onions, spooning any pan juices over the top.
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