Maple Glazed Chicken And Sweet Potatoes
This Maple Glazed Chicken And Sweet Potatoes is a comforting, flavorful weeknight winner with tender chicken and caramelized sweet potatoes coated in a sticky, tangy maple glaze.
Servings: 4 servings
Ingredients
- 4 chicken breasts
- 2 large sweet potatoes peeled and cubed
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- fresh parsley for garnish
Instructions
Step 1: Prep the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into evenly sized pieces, about 1 to 1.5 inches. This ensures they roast uniformly and develop a nice caramelized exterior.
Step 2: Whip Up the Maple Glaze
- In a mixing bowl, combine the maple syrup, olive oil, and Dijon mustard. Stir in the garlic powder, onion powder, salt, and pepper until the mixture is smooth and well blended. This glaze will add a sweet and tangy flavor that perfectly compliments both the chicken and potatoes.
Step 3: Coat the Chicken and Potatoes
- Place the chicken breasts on the baking sheet and arrange the sweet potato cubes around them. Pour half of the maple glaze over the chicken, using a pastry brush or spoon to spread it evenly. Toss the sweet potatoes with the remaining glaze, ensuring each piece is coated.
Step 4: Roast to Perfection
- Place the baking sheet in the oven and roast for 25-30 minutes. Halfway through cooking, flip the chicken breasts and stir the sweet potatoes to encourage even browning. This step also allows the glaze to soak in and form a delicious sticky coating.
Step 5: Garnish and Serve
- Once the chicken is cooked through and the sweet potatoes are tender and golden, remove the baking sheet from the oven. Sprinkle fresh parsley over the top for a pop of color and freshness. Serve immediately for the best experience.
Equipment
- Large baking sheet or roasting pan
- Mixing bowl
- Measuring spoons and cups
- Sharp knife and cutting board
- Pastry brush (optional)
- Aluminum foil or parchment paper (optional)
Notes
- Use butternut squash or carrots as alternatives to sweet potatoes in colder months for a seasonal twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain texture.
- For juicier chicken, swap chicken breasts for thighs and adjust cooking time accordingly.
