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Maple Dijon Chicken Bowl with Sweet Potatoes on a sheet pan with golden glazed chicken thighs and caramelized sweet potato cubes

Maple Dijon Chicken Bowl with Sweet Potatoes

Juicy chicken thighs glazed with a sweet and tangy maple Dijon sauce roasted alongside caramelized sweet potatoes on one pan. A cozy, healthy, naturally gluten-free weeknight dinner ready in 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Bowl, Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs patted dry before applying marinade
  • 2 medium sweet potatoes about 1.1 lbs, peeled optional, cut into 1-inch cubes
  • 2 tbsp olive oil divided, 1 tbsp for sweet potatoes and 1 tbsp for marinade
  • 1 tsp smoked paprika for sweet potatoes
  • salt and freshly cracked black pepper to taste
  • 3 tbsp pure maple syrup Grade A dark amber recommended, not imitation
  • 2 tbsp Dijon mustard smooth, Grey Poupon or similar
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme chopped, or 1 tsp dried thyme
  • toasted pecans or pumpkin seeds optional topping
  • extra maple syrup optional drizzle for serving
  • fresh thyme leaves optional garnish

Equipment

  • Large rimmed baking sheet or roasting pan
  • 2 mixing bowls
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Kitchen tongs
  • Meat thermometer

Method
 

  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or grease lightly.
  2. Cut sweet potatoes into 1-inch cubes. Toss in a bowl with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread in a single layer on one side of the baking sheet with space between pieces.
  3. In a separate bowl, whisk together maple syrup, Dijon mustard, minced garlic, remaining 1 tablespoon olive oil, thyme, salt, and pepper until smooth.
  4. Pat chicken thighs dry with paper towels. Place on the other side of the baking sheet. Brush half the marinade over each piece. Reserve the remaining marinade for basting.
  5. Roast for 15 minutes. Remove from oven, flip chicken using tongs, brush with remaining reserved marinade, and toss sweet potatoes for even roasting.
  6. Return to oven and roast for another 10 to 15 minutes until chicken reaches an internal temperature of 165 degrees F and sweet potatoes are tender with caramelized edges.
  7. Scoop into bowls. Top with toasted pecans or pumpkin seeds, drizzle with extra maple syrup if desired, and garnish with fresh thyme. Serve hot.

Notes

Pat chicken dry before applying marinade for proper caramelization. Use real maple syrup not imitation. Spread sweet potatoes in a single layer to roast rather than steam. Flip chicken halfway and baste with remaining marinade for a glossy finish. Always verify doneness with a meat thermometer at 165 degrees F. Can be served over quinoa, farro, or brown rice for a grain bowl. Stores refrigerated up to 4 days or frozen up to 3 months.