Sheet Pan Maple Dijon Chicken & Sweet Potatoes Recipe
This Sheet Pan Maple Dijon Chicken with Sweet Potatoes is a weeknight favorite that combines juicy chicken with the sweetness of roasted sweet potatoes, all coated in a delightful maple Dijon glaze. Perfect for busy evenings, this one-pan meal is as easy to prepare as it is delicious.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- Chicken Thighs
- Maple Syrup
- Dijon Mustard
- Sweet Potatoes
- Vegetables (e.g., green beans, broccoli, Brussels sprouts)
- Olive Oil
- Salt
- Pepper
- Minced Garlic
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together 1/4 cup of maple syrup, 1/4 cup of Dijon mustard, 2 tablespoons of olive oil, salt, pepper, and some minced garlic for added flavor.
- Place the chicken thighs in a large bowl or a zip-top bag and pour the marinade over them. Make sure the chicken is well-coated. Let it marinate for at least 30 minutes (or up to overnight for deeper flavor) in the refrigerator.
- While the chicken is marinating, peel and cube about 2 large sweet potatoes into bite-sized pieces. Toss them in a little olive oil, salt, and pepper.
- Line a large baking sheet with parchment paper for easy cleanup. Spread the sweet potatoes on one side of the pan, then remove the chicken from the marinade and place the thighs on the other side. Pour any remaining marinade over the chicken.
- If you’re using green beans or any other vegetables, add them to the pan, tossing them in some olive oil, salt, and pepper.
- Roast everything in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender. You can broil for an additional 2-3 minutes at the end to get a crispy finish on the chicken.
- Once everything is done, let it rest for a few minutes before serving. Plate the chicken with the sweet potatoes and veggies, drizzling any remaining juices over the top for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: This recipe is great for meal prep! You can marinate the chicken in advance and keep it in the fridge until you're ready to cook. Feel free to switch up the veggies based on what's in season or what you have on hand. Using parchment paper not only helps with cleanup but also prevents the chicken and sweet potatoes from sticking to the pan.