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For this dish, you need simple yet tasty items. Here’s what you will need: - 4 boneless, skinless chicken thighs - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 red bell pepper, thinly sliced - 1 yellow onion, thinly sliced These main ingredients bring great flavor and nutrition to the meal. Using pure maple syrup makes a big difference. It adds a rich sweetness that pairs well with chicken and veggies. Avoid imitation syrup; it lacks the same depth of flavor. Quality olive oil is also key. It helps the vegetables roast nicely and adds healthy fats. Using fresh oil enhances taste and texture. Garlic powder is a must. It gives the dish a warm, savory flavor without the fuss of fresh garlic. Smoked paprika adds a lovely smokiness. It gives a hint of BBQ flavor that contrasts well with the sweet maple syrup. Dried thyme brings a touch of earthiness. It balances the sweetness and adds a nice herb note to the dish. These seasonings work together to create a delightful flavor profile that makes this dish truly special. First, preheat your oven to 425°F (220°C). This high heat helps the food cook well. While the oven warms, peel and cut two medium sweet potatoes into 1-inch cubes. Next, slice one red bell pepper and one yellow onion thinly. In a large mixing bowl, add the sweet potatoes, bell pepper, and onion. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, garlic powder, and smoked paprika. Toss everything together until the veggies are coated. Now it's time to marinate the chicken. Take four boneless, skinless chicken thighs and place them in a shallow dish. In a small bowl, mix 1/4 cup of pure maple syrup, 1 tablespoon of olive oil, dried thyme, and a sprinkle of salt and pepper. Pour half of this marinade over the chicken. Make sure each piece is well coated. Let the chicken marinate for about 10 minutes while you finish prepping the veggies. Spread the sweet potato and vegetable mix evenly on a large sheet pan. Nestle the marinated chicken thighs among the veggies. Drizzle the remaining maple marinade over everything on the pan. Place the sheet pan in your preheated oven. Roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The sweet potatoes will be tender when pierced with a fork. For a crispy finish, turn on the broiler for 2 to 3 minutes. Keep a close eye on it to avoid burning. After cooking, let it rest for a few minutes. Before serving, garnish with fresh parsley for an extra pop of color. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). This step prevents dryness and keeps the chicken juicy. If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Rest the chicken for a few minutes after baking. This allows juices to redistribute and enhances flavor. For crispy sweet potatoes, cut them into even 1-inch cubes. This ensures they cook at the same rate. Toss them in olive oil and spices before baking. Spread them in a single layer on the sheet pan. Avoid crowding the pan, as this traps steam. If you want extra crispiness, switch on the broiler for a few minutes at the end. Just watch closely to prevent burning. Garnish your dish with fresh parsley for color and taste. You can also drizzle a bit more maple syrup on top. This adds a sweet touch to the dish. Consider adding toasted nuts or seeds for crunch, too. These small changes can elevate your meal's look and flavor. {{image_4}} If you want to mix things up, try using different meats or vegetarian options. Instead of chicken thighs, you can use chicken breasts or even turkey. Both options will still taste great with the maple flavors. For a vegetarian twist, consider using firm tofu or tempeh. Just marinate them the same way as the chicken. They will soak up all the delicious flavors. Adding more veggies can make this dish even better. You can include seasonal vegetables like zucchini, carrots, or Brussels sprouts. These will roast nicely alongside the sweet potatoes. Cut them into similar sizes for even cooking. Feel free to explore what veggies you love most! To boost the flavors, consider adding more spices. A pinch of cayenne can give a nice kick. You could also use fresh herbs like rosemary or sage instead of dried thyme. For a citrus twist, try adding some lemon zest or fresh orange juice to the marinade. This will brighten the dish and make it even tastier. After enjoying your meal, let the leftovers cool to room temperature. Place the chicken and sweet potatoes in an airtight container. This keeps them fresh for up to four days in the fridge. If you want to save them longer, you can freeze the leftovers. Freeze them in a freezer-safe bag or container for up to three months. Remember to label the bags with the date. To reheat, take the chicken and sweet potatoes out of the fridge or freezer. If frozen, let them thaw overnight in the fridge. For reheating, use an oven or microwave. If using an oven, preheat to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with foil, and heat for about 20 minutes. This keeps the chicken juicy. If using a microwave, heat in short bursts, stirring in between to avoid cold spots. This dish is perfect for meal prep. You can make it in advance and enjoy it throughout the week. Cook the chicken and sweet potatoes as directed. After cooking, divide the meal into single servings. Store them in individual containers. This makes it easy to grab a meal on busy days. You can also change sides or add a salad to keep things exciting! Yes, you can use bone-in chicken. Bone-in chicken can add extra flavor. The skin also helps keep the meat juicy. However, it takes longer to cook. You will need to adjust your cooking time. Check the internal temperature to be sure it's safe to eat. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you do not have a thermometer, cut into the chicken. The meat should be white and juices should run clear. Yes, you can make this dish gluten-free. Use gluten-free soy sauce or tamari for flavor. Check the maple syrup to ensure it's pure. All the vegetables listed are naturally gluten-free. This means you can enjoy this meal without worry. This blog covered a tasty recipe with chicken thighs, sweet potatoes, and more. We discussed key ingredients like pure maple syrup and spices. I shared easy steps for prepping, marinating, and roasting. You learned helpful tips for perfect chicken and crispy sweet potatoes. We also explored fun variations and smart storage ideas. Overall, this recipe is a win for anyone looking for a delicious meal. Enjoy cooking and experimenting with these ideas!

Sheet-Pan Maple Chicken & Sweet Potatoes

Discover the deliciousness of Sheet-Pan Maple Chicken & Sweet Potatoes, a simple recipe that will elevate your weeknight dinners! This one-pan meal combines tender chicken thighs with sweet potatoes and vibrant veggies, all drizzled with a rich maple syrup marinade. Perfect for a quick prep and easy cleanup, this dish is not only tasty but also healthy. Click through to explore the full recipe and make mealtime a breeze!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1/4 cup pure maple syrup

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    In a large mixing bowl, combine the cubed sweet potatoes, sliced red bell pepper, and sliced yellow onion. Drizzle with 1 tablespoon of olive oil. Season generously with salt, pepper, garlic powder, and smoked paprika. Toss the mixture thoroughly until all the vegetables are evenly coated in the oil and spices.

      In a separate small bowl, prepare the marinade by mixing the maple syrup, the remaining tablespoon of olive oil, dried thyme, and a sprinkle of salt and pepper. Stir well to combine all ingredients.

        Lay the chicken thighs in a shallow dish and pour half of the maple marinade over them, ensuring they are well coated. Allow the chicken to marinate for approximately 10 minutes while you prepare the vegetables.

          On a large sheet pan, evenly spread the sweet potato and vegetable mixture into a single layer. Take the marinated chicken thighs and nestle them among the vegetables.

            Drizzle the leftover maple marinade over both the chicken and the vegetables on the sheet pan to enhance the flavor.

              Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. The chicken should be thoroughly cooked (with an internal temperature of 165°F or 75°C) and the sweet potatoes should be tender when pierced with a fork.

                For a delightful, crispy texture, switch on the broiler and cook on high for an additional 2 to 3 minutes, watching carefully to prevent burning.

                  Once fully cooked, carefully remove the sheet pan from the oven and allow the dish to rest for a few minutes. Before serving, sprinkle with fresh parsley for a burst of color and flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and roasted vegetables in shallow bowls, and consider drizzling a little extra maple syrup over the top for an appealing and sweet finishing touch.