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Easy Maple Dijon Chicken Bowl with Sweet Potatoes

Enjoy tender chicken thighs glazed with a sweet and tangy maple Dijon mustard, paired with roasted sweet potatoes for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 medium sweet potatoes (about 500g / 1.1 lbs) Peeling is optional.
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil Divided into two uses.
  • 3 cloves garlic, minced Toasted garlic is recommended for better flavor.
  • 1 tsp smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
Optional Toppings
  • toasted pecans or pumpkin seeds For added crunch.
  • extra maple syrup drizzle

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
  2. Peel (optional) and cut sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on one side of the baking sheet.
  3. In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, remaining 1 tbsp olive oil, chopped thyme, salt, and pepper to make the marinade.
  4. Pat chicken thighs dry with paper towels. Place on the other side of the baking sheet and brush half the marinade over each piece. Save the rest for later.
Cooking
  1. Roast in the oven for 15 minutes. Flip chicken using tongs, brush with remaining marinade, and toss sweet potatoes to roast evenly.
  2. Continue roasting for another 10-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender and caramelized.
Serving
  1. Scoop roasted chicken and sweet potatoes into bowls. Top with toasted pecans or pumpkin seeds and drizzle extra maple syrup if desired. Garnish with fresh thyme leaves.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for about 3 months. Reheat in the microwave or oven. For a crispy chicken skin, start roasting the chicken first, then add the sweet potatoes halfway through.