Maple-Glazed Chicken with Sweet Potatoes Recipe
This Maple-Glazed Chicken with Sweet Potatoes recipe features tender boneless, skinless chicken breasts roasted alongside sweet, caramelized sweet potatoes. Coated with a luscious maple syrup glaze balanced by apple cider vinegar and seasoned with thyme, garlic powder, and a hint of butter, this dish offers a harmonious blend of sweet and savory flavors. Topped optionally with crunchy pecans and fresh parsley, it’s a wholesome, elegant meal perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Glaze
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 2 tablespoons butter
Vegetables and Garnish
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup chopped pecans (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into uniform pieces to ensure even cooking. Toss them lightly with a bit of olive oil, salt, and pepper. Spread them out in a single layer on a large baking sheet or roasting pan.
- Make the maple glaze: In a small bowl, whisk together the pure maple syrup, olive oil, apple cider vinegar, garlic powder, thyme leaves, salt, and pepper until well combined. This glaze will add a sweet and tangy flavor to the chicken and sweet potatoes.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season them lightly with salt and pepper on both sides. Place the chicken breasts on the baking sheet among the sweet potatoes, ensuring the pieces are not overcrowded.
- Glaze the chicken and sweet potatoes: Brush the maple glaze generously over the chicken breasts and all around the sweet potatoes. Make sure everything is evenly coated to maximize flavor and caramelization during roasting.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through cooking, remove the pan and baste the chicken and sweet potatoes again with the remaining glaze for extra moisture and flavor. Continue roasting until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized.
- Add butter and pecans: About 5 minutes before removing the dish from the oven, dot the sweet potatoes with the butter and sprinkle the chopped pecans over the dish for a delightful nutty crunch. Return to oven to allow the butter to melt and the pecans to toast lightly.
- Garnish and serve: Remove the baking sheet from the oven, garnish with freshly chopped parsley for a pop of color and brightness. Serve the maple-glazed chicken breasts alongside the roasted sweet potatoes, ensuring each plate gets some of the flavorful pecans and buttery glaze.
Notes
- To ensure even cooking, cut sweet potatoes into uniform-sized cubes.
- Use fresh thyme for the best aroma; dried thyme is a perfect substitute if fresh is unavailable.
- Check chicken doneness with a meat thermometer to avoid undercooking or drying out.
- Chopped pecans are optional but add a lovely texture and nutty contrast.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: maple glazed chicken, roasted sweet potatoes, easy chicken dinner, maple syrup chicken, healthy chicken recipe, roasted chicken and vegetables