Go Back
Maple glazed chicken with sweet potatoes on white serving platter garnished with fresh herbs

Maple-Glazed Chicken with Sweet Potatoes

Tender chicken breasts coated in a sweet maple glaze and baked alongside roasted sweet potatoes for an easy one-pan dinner ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each
  • 1 cup pure maple syrup Grade A Dark recommended for robust flavor
  • 2 tablespoons Dijon mustard
  • 3 tablespoons reserved maple mixture for final glazing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt kosher or sea salt
  • 1/2 teaspoon black pepper freshly ground preferred
  • 4 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Fresh thyme or parsley for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Meat thermometer
  • Knife for chopping

Method
 

  1. Preheat oven to 400°F. Lightly coat a 9x13-inch baking dish with cooking spray or olive oil to prevent sticking.
  2. In a medium bowl, whisk together maple syrup, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and glossy. Reserve 3 tablespoons of glaze in a small bowl and set aside for later.
  3. Pat chicken breasts completely dry with paper towels. Place in the prepared baking dish and pour marinade over chicken, turning to coat each piece thoroughly on all sides.
  4. In a separate bowl, toss cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Arrange around chicken in baking dish, spreading in a single layer as much as possible for even roasting.
  5. Bake for 25 to 30 minutes, until chicken reaches 165°F internal temperature on a meat thermometer and sweet potatoes are fork-tender with slightly crispy edges.
  6. Exactly 5 minutes before cooking time is complete (set a timer), remove dish from oven and brush reserved glaze over chicken breasts for a glossy finish. Return to oven for final few minutes.
  7. Let chicken rest on baking dish for 5 minutes before serving to allow juices to redistribute. Garnish with fresh herbs if desired and drizzle with pan juices.

Notes

Store leftovers in airtight container in refrigerator for up to 3 days, keeping chicken and sweet potatoes separate if possible. Reheat at 350°F covered with foil for 10 to 12 minutes, or use microwave at 50% power in 1-minute intervals. Can substitute chicken thighs and increase cooking time to 35 to 40 minutes until internal temperature reaches 175°F. Can be frozen for up to 2 months.