Description

This Easy Maple Dijon Chicken Bowl combines tender, juicy roasted chicken thighs with perfectly caramelized sweet potatoes, all coated in a flavorful maple syrup and Dijon mustard marinade. A deliciously cozy fall dinner that’s simple to prepare and perfect for satisfying weeknight meals.

Ingredients

Scale

Chicken and Marinade

1.5 lbs boneless, skinless chicken thighs
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil (divided)
3 cloves garlic, minced
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
Salt and freshly cracked black pepper, to taste
1 tsp smoked paprika

Sweet Potatoes

2 medium sweet potatoes (about 500g / 1.1 lbs)
1 tbsp olive oil
Salt and freshly cracked black pepper, to taste
1 tsp smoked paprika

Optional Toppings

Toasted pecans or pumpkin seeds
Extra maple syrup for drizzling
Fresh thyme leaves for garnish

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large rimmed baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Prepare Sweet Potatoes: Peel the sweet potatoes if desired, then cut them into 1-inch cubes. Toss these cubes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread the sweet potatoes evenly on one side of the prepared baking sheet.
Make the Marinade: In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, the remaining 1 tablespoon of olive oil, chopped thyme, salt, and pepper until fully combined and smooth.
Prepare Chicken: Pat the chicken thighs dry using paper towels to ensure better browning. Place the chicken pieces on the other side of the baking sheet and brush half of the prepared marinade generously over each piece. Reserve the remaining marinade for later use.
First Roast: Place the baking sheet in the preheated oven and roast for 15 minutes. This initial cooking gives the sweet potatoes a head start and starts cooking the chicken evenly.
Flip and Glaze: Using tongs, carefully flip the chicken thighs to promote even cooking and brush them with the remaining marinade. Also, toss the sweet potatoes lightly to ensure even caramelization.
Second Roast: Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized to your liking.
Assemble Bowls: Remove the baking sheet from the oven. Scoop the roasted chicken and sweet potatoes into serving bowls. Top with optional toasted pecans or pumpkin seeds and drizzle extra maple syrup if desired. Garnish with fresh thyme leaves for a fragrant finish.

Notes

For crispier skin, pat the chicken very dry before marinating.
Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
Sweet potatoes can be peeled or left unpeeled based on preference.
To save time, prepare the marinade and sweet potatoes ahead of time.
Optional toppings like toasted pecans or pumpkin seeds add great texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Keywords: Maple Dijon Chicken, Sweet Potato Bowl, Roasted Chicken Thighs, Fall Dinner, Easy Chicken Recipe