EASY MAPLE-GLAZED CHICKEN WITH SWEET POTATOES

Imagine the aroma of sweet maple syrup mingling with savory chicken, all roasted to golden perfection alongside tender, caramelized sweet potatoes; that’s exactly what awaits you with this Maple-Glazed Chicken With Sweet Potatoes recipe! This isn’t just another chicken dinner; it’s a flavor explosion that’s incredibly easy to pull off, even on the busiest weeknights, and I promise you’ll be coming back to it again and again.

Gather Your Goodies: The Ingredients

For the Maple Glaze:

• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Chicken & Sweet Potatoes:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh thyme sprigs for garnish

Let’s Talk Substitutions & Swaps

Don’t have everything on hand? No problem! Here are a few easy substitutions you can make:

• Chicken: Boneless, skinless chicken thighs work beautifully too! Just adjust the cooking time slightly, as they might need a bit longer. You might also consider trying Chicken Thighs Dinner Recipe if you’re a fan of thighs.
• Sweet Potatoes: Butternut squash is a fantastic alternative. Its sweetness pairs wonderfully with the maple glaze. You could even add other root vegetables like carrots or parsnips.
• Maple Syrup: While pure maple syrup is ideal, you can use honey or agave nectar in a pinch. The flavor will be slightly different, but still delicious!
• Dijon Mustard: Stone-ground mustard also works well, adding a bit of texture and a slightly more intense flavor.
• Spices: Feel free to experiment with other spices! A pinch of cinnamon or ginger can add a lovely warmth to the glaze.

The Secret to the Best Maple Glaze

Okay, friend, let’s talk about the star of the show: that glorious maple glaze! It’s more than just maple syrup, it’s a balanced blend of sweet, tangy, and smoky flavors. Here’s how to make it sing:

• Use Pure Maple Syrup: Trust me on this one. The real stuff makes a HUGE difference in flavor. Avoid pancake syrup; it’s just not the same.
• Don’t Skip the Acid: The apple cider vinegar adds a crucial tang that balances the sweetness of the maple syrup. It prevents the glaze from being cloying.
• Smoked Paprika is Your Friend: This adds a lovely smoky depth that complements the chicken and sweet potatoes perfectly.
• Whisk it Well: Make sure all the ingredients are thoroughly combined before you brush it on.

Step-by-Step Instructions: Let’s Get Cooking!

Prep the Sweet Potatoes and Onions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes and red onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure they’re evenly coated.

Make the Maple Glaze:

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Glaze and Bake:

1. Arrange the sweet potatoes and red onions in a single layer on a large baking sheet.
2. Place the chicken breasts on top of the sweet potatoes and onions.
3. Brush the chicken breasts generously with half of the maple glaze.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
5. During the last 5 minutes of baking, brush the chicken with the remaining maple glaze. This will give it a beautiful, glossy finish.

Rest and Serve:

1. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken.
2. Garnish with fresh thyme sprigs, if desired.
3. Serve immediately and enjoy!

Pro Tips for Perfectly Roasted Chicken and Sweet Potatoes

Want to elevate your Maple-Glazed Chicken With Sweet Potatoes to the next level? Here are a few insider tips:

• Don’t Overcrowd the Pan: Make sure the sweet potatoes and chicken are arranged in a single layer. Overcrowding will cause them to steam instead of roast, resulting in soggy veggies. If necessary, use two baking sheets.
• Use a Meat Thermometer: This is the best way to ensure your chicken is cooked to perfection. Insert the thermometer into the thickest part of the breast, avoiding the bone.
• Flip the Sweet Potatoes Halfway Through: This will help them brown evenly on all sides.
• Don’t Be Afraid to Crank Up the Heat: If you want extra-caramelized sweet potatoes, you can broil them for the last couple of minutes of cooking. Just keep a close eye on them to prevent burning!
• Marinate the Chicken: For even more flavor, you can marinate the chicken in the maple glaze for at least 30 minutes (or up to overnight) before baking.

Serving Suggestions: Complete the Meal

This Maple-Glazed Chicken With Sweet Potatoes is a complete meal on its own, but here are a few ideas to round it out:

• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the sweetness of the dish.
• Steamed Green Beans: A classic side dish that’s always a winner.
• Quinoa or Rice: A grain adds a bit of heartiness to the meal.
• You could also try pairing this with Mashed Sweet Potatoes for an extra dose of sweet potato goodness! Or for an entirely different flavor profile, consider Hot Honey Feta Chicken sometime this week!

Variations to Keep Things Interesting

Want to mix things up? Here are a few fun variations to try:

• Spicy Maple Glaze: Add a pinch of cayenne pepper or a dash of hot sauce to the maple glaze for a kick.
• Maple-Mustard Glaze: Use equal parts maple syrup and Dijon mustard for a more savory glaze.
• Add Bacon: Everything’s better with bacon, right? Cook some bacon until crispy, crumble it, and sprinkle it over the chicken and sweet potatoes before baking. Consider having Sausage And Sweet Potatoes for breakfast sometime this week!
• Lemon-Herb Variation: Skip the maple glaze and toss the chicken and sweet potatoes with olive oil, lemon juice, garlic, and your favorite herbs (like rosemary, thyme, and oregano).
• Instead of baking, you could also consider trying Balsamic Baked Chicken With Melted Mozzarella for a similar easy prep style

Make-Ahead Tips and Storage

This recipe is perfect for meal prepping! You can prep the sweet potatoes and onions ahead of time and store them in the refrigerator for up to 2 days. You can also make the maple glaze in advance and store it in an airtight container in the refrigerator for up to a week.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Give it a Go!

So, there you have it: a simple, delicious, and satisfying Maple-Glazed Chicken With Sweet Potatoes recipe that’s sure to become a family favorite. Don’t be intimidated by the “glaze” – it’s seriously easy to whip up. Now, grab your apron, crank up the oven, and get cooking! You got this!

Easy Maple-Glazed Chicken with Sweet Potatoes

This recipe features succulent chicken breasts and tender sweet potatoes roasted to perfection, coated in a luscious maple glaze. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner, offering a delightful balance of sweet and savory flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh thyme sprigs for garnish

Equipment

• Large bowl
• small bowl
• whisk
• baking sheet
• Oven
• measuring cups and spoons
• Meat thermometer

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes and red onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure they’re evenly coated.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Arrange the sweet potatoes and red onions in a single layer on a large baking sheet.
5. Place the chicken breasts on top of the sweet potatoes and onions.
6. Brush the chicken breasts generously with half of the maple glaze.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
8. During the last 5 minutes of baking, brush the chicken with the remaining maple glaze. This will give it a beautiful, glossy finish.
9. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken.
10. Garnish with fresh thyme sprigs, if desired.
11. Serve immediately and enjoy!

Notes

For extra flavor, marinate the chicken in the maple glaze for at least 30 minutes (or up to overnight) before baking. Leftovers can be stored in the refrigerator for up to 3 days. To elevate the dish, broil the sweet potatoes for the last couple of minutes to caramelize them more. Sweet potato and onions can be prepped ahead of time and stored in the refrigerator for up to 2 days. Maple glaze can be made in advance and stored in the refrigerator for up to a week.