Roasted Chicken with Sweet Potato and Herb Glaze

Instructions

1. 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. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, lemon zest, thyme, rosemary, salt, and pepper until well combined.

3. 3

   Distribute sweet potato wedges and red onion rings around the chicken thighs. Drizzle the chicken and vegetables with olive oil.

4. 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. 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. 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. 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. 8

   Serve the roasted chicken thighs with the caramelized sweet potatoes and red onions, spooning any pan juices over the top.