This recipe is cozy, sweet, and a little bit savory — the kind of meal that makes the whole house smell amazing while it’s cooking. The maple glaze gives the chicken a sticky, golden finish, while the sweet potatoes get perfectly soft and caramelized in the oven. It’s one of those easy sheet pan dinners that feels way fancier than it is.
Why I Love This Recipe
I made this on a random weeknight when I had a bottle of maple syrup staring at me from the pantry. I didn’t want pancakes again, so I tried mixing it into a glaze with some mustard and garlic. Threw it over chicken, added sweet potatoes on the side, and baked it all together. It came out so good that it became a go-to.
- Everything cooks on one pan, so clean-up is easy.
- It uses simple ingredients you probably already have.
- The chicken stays juicy, and the sweet potatoes get caramelized.
- The flavors are cozy and feel like fall, but you can make it year-round.
Servings and Time
Servings: 4
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
What You’ll Need
- 1.5 lbs boneless, skinless chicken thighs
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/3 cup pure maple syrup
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp apple cider vinegar
- 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
Pro Tips
- Cut the sweet potatoes into evenly-sized cubes so they cook at the same rate.
- Don’t skip the parchment paper — it makes clean-up way easier and helps prevent sticking.
- Toss the sweet potatoes with oil and seasonings separately before baking so they roast instead of steaming.
- Brush the maple glaze on halfway through so it doesn’t burn.
- Let the chicken rest for a few minutes after baking so the juices settle in.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Baking sheet
- Parchment paper
- Silicone brush or spoon (for glazing)
Substitutions and Variations
- Swap chicken thighs for chicken breasts (but reduce bake time to avoid dryness).
- Use butternut squash instead of sweet potatoes.
- Add a pinch of red pepper flakes to the glaze if you like heat.
- Try honey in place of maple syrup, though it’ll be a little less rich.
- Toss in some halved Brussels sprouts with the sweet potatoes for more veggies.
Make Ahead Tips
You can prep the glaze up to 3 days ahead and store it in the fridge.
You can peel and cube the sweet potatoes and store them in cold water in the fridge up to 24 hours in advance.
How to Make Maple-Glazed Chicken with Sweet Potatoes
Step 1: Prep the Sweet Potatoes
In a large bowl, toss 2 large peeled and cubed sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp smoked paprika until evenly coated.
Step 2: Arrange on Baking Sheet
Spread the seasoned sweet potatoes on one half of a parchment-lined baking sheet.
Step 3: Make the Maple Glaze
In a small bowl, whisk together 1/3 cup pure maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, 1 tsp apple cider vinegar, and 1/2 tsp thyme.
Step 4: Season and Place Chicken
Pat dry 1.5 lbs boneless, skinless chicken thighs, then rub with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp smoked paprika. Place them on the other half of the baking sheet.
Step 5: Bake
Bake at 400°F (200°C) for 20 minutes.
Step 6: Glaze the Chicken
Remove the sheet pan, brush the chicken with the maple glaze. Return to oven and bake another 15 minutes, or until chicken is cooked through and sweet potatoes are soft.
Step 7: Rest and Serve
Let everything rest for 5 minutes. Then plate it all up — serve glazed chicken with sweet potatoes on the side.
Macros (Per Serving, serves 4)
- Calories: 410
- Protein: 32g
- Carbs: 28g
- Fat: 19g
- Fiber: 4g
- Sugar: 14g
Why This Recipe Works (Quick Science)
The maple syrup caramelizes in the oven, helping create that golden-brown crust on the chicken while keeping it moist. The mustard and vinegar balance out the sweetness, adding tang. Roasting sweet potatoes at high heat helps bring out their natural sugars and creates those delicious crispy edges.
Common Mistakes
- Crowding the pan – This causes steaming instead of roasting. Use a big sheet pan.
- Using cold chicken – Let it sit out for 10–15 minutes before cooking so it cooks evenly.
- Adding the glaze too early – It’ll burn. Always add it halfway through.
- Cutting sweet potatoes too big or too small – Stick to 1-inch cubes for even cooking.
What to Serve With
- A light green salad with lemon vinaigrette
- Roasted Brussels sprouts or green beans
- Warm dinner rolls or crusty bread
- Simple quinoa or rice if you want extra carbs
FAQ
Can I use chicken breasts instead of thighs?
Yes, but check doneness around 25 minutes since breasts cook faster.
What kind of maple syrup should I use?
Use 100% pure maple syrup, not pancake syrup. It makes a huge flavor difference.
Can I cook everything in advance?
You can prep ahead, but it’s best fresh out of the oven. Reheat in the oven to keep the texture.
Is this meal freezer-friendly?
You can freeze the cooked chicken, but sweet potatoes may get mushy when thawed.
Can I double the recipe?
Yes, just use two sheet pans to avoid crowding.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through (about 10 minutes) to keep things crispy. You can also microwave, but the sweet potatoes may get soft.
Wrap-Up
This maple-glazed chicken with sweet potatoes is the kind of recipe you’ll want on repeat — it’s simple, satisfying, and full of warm, cozy flavor. Give it a go and let me know how it turned out for you in the comments. I’d love to hear if you made any tweaks or have questions!