Description

This Maple-Glazed Chicken with Sweet Potatoes recipe offers a deliciously sweet and savory meal featuring tender chicken breasts roasted alongside herbed sweet potatoes, all coated in a luscious maple syrup glaze. Enhanced with fresh rosemary and thyme, and optionally topped with crunchy pecans, this dish is perfect for a wholesome weeknight dinner or a cozy weekend meal.

Ingredients

Scale

Protein and Vegetables

4 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and cut into 1-inch cubes

Maple Glaze

1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for a bit of heat)

Herbs and Oils

3 tablespoons olive oil, divided
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

Toppings and Garnish

1/4 cup chopped pecans (optional, for topping)
Fresh parsley, chopped for garnish

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the chicken and sweet potatoes.
Prepare Maple Glaze: In a small bowl, whisk together the maple syrup, 1 tablespoon olive oil, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and optional cayenne pepper until smooth. Set this flavorful glaze aside for later use.
Season Sweet Potatoes: Place the cubed sweet potatoes in a large mixing bowl. Drizzle with 2 tablespoons olive oil and sprinkle chopped rosemary and thyme over them. Toss thoroughly to ensure the sweet potatoes are evenly coated with oil and herbs.
Arrange Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a large baking sheet lined with parchment paper or aluminum foil to prevent sticking and facilitate easy cleanup.
Add Chicken Breasts: Nestle the chicken breasts among the sweet potatoes on the baking sheet, ensuring space between pieces for even cooking.
Apply Maple Glaze: Generously brush the prepared maple glaze over the chicken breasts, coating them evenly to infuse flavor and create a glossy, caramelized finish.
Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the sweet potatoes become tender.
Add Pecans: If using, sprinkle chopped pecans over the chicken and sweet potatoes during the last 5 minutes of cooking to toast them lightly and add crunch.
Rest the Dish: Remove the baking sheet from the oven and let the chicken and sweet potatoes rest for a few minutes to allow juices to redistribute and flavors to settle.
Garnish and Serve: Sprinkle fresh chopped parsley over the dish before serving to add a burst of color and freshness.

Notes

Ensure chicken breasts are evenly sized for uniform cooking.
Use a meat thermometer to check chicken doneness for safety and juiciness.
Sweet potatoes can be substituted with butternut squash for variation.
Optional cayenne pepper adds a mild heat; adjust to taste or omit for milder flavor.
Pecans add a delightful crunch but can be omitted for a nut-free dish.
Leftovers can be refrigerated up to 3 days and reheated gently to prevent drying.