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- 4 bone-in, skin-on chicken thighs - 2 medium sweet potatoes, peeled and cubed - 1 red onion, cut into wedges - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh parsley This dish brings together simple ingredients for a tasty meal. Chicken thighs are rich and juicy. Sweet potatoes add a sweet touch, while red onion gives a nice bite. For seasoning, I use pure maple syrup. It adds a wonderful sweetness. Olive oil keeps everything moist. Dried thyme gives a fresh, earthy flavor. Garlic powder adds depth. Salt and pepper bring all the flavors together. You can sprinkle fresh parsley on top for a pop of color. It also adds a hint of freshness. This dish is not just tasty; it looks great too! First, preheat the oven to 425°F (220°C). This high heat helps caramelize the sweet potatoes and chicken. Next, prepare the sweet potatoes and onion. Peel the sweet potatoes and cut them into cubes. Cut the red onion into wedges. In a large bowl, combine the sweet potatoes and onion. Drizzle 1 tablespoon of olive oil over them. Add half of the maple syrup, thyme, garlic powder, salt, and pepper. Toss everything together until the sweet potatoes and onion are well coated. Take a large sheet pan and spread the seasoned sweet potatoes and onion across it. Make sure to create space in the center for the chicken. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the chicken thighs in the center of the pan. Drizzle the remaining olive oil and maple syrup over the chicken. This will add a nice glaze. Place the pan in the preheated oven and roast for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the sweet potatoes should be tender and caramelized. To make sure your chicken is just right, check its internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). Insert the thermometer into the thickest part of the thigh. Avoid touching the bone. This ensures an accurate reading. If you find the chicken is not done, return it to the oven for a few more minutes. For extra flavor, consider marinating the chicken before cooking. You can mix maple syrup, olive oil, and spices in a bowl. Coat the chicken thighs well and let them soak for at least 30 minutes. This adds depth to the dish. You can also experiment with additional spices like paprika or cayenne. These spices add a nice kick. When serving, you can keep it simple and rustic. Serve directly from the sheet pan. This saves time and adds charm. If you prefer a more formal look, transfer the chicken and sweet potatoes to a platter. Add fresh parsley for color and a fresh taste. This small touch makes a big difference. {{image_2}} You can switch the chicken thighs for other proteins. Try bone-in chicken breasts or even turkey legs. For a vegetarian option, use firm tofu or chickpeas. These choices add unique flavors and textures. You can also explore different vegetables. Instead of sweet potatoes, use carrots or butternut squash. Brussels sprouts and cauliflower work well, too. Mix and match to find your favorite combo. Adding nuts or seeds can boost the dish. Try walnuts, pecans, or pumpkin seeds for crunch. Toss them on the veggies before roasting. They add great flavor and texture. Incorporating spices can take your meal to the next level. Add paprika for a smoky taste. Cumin or chili powder can bring warmth. Experiment and see what you like best. For gluten-free options, this recipe is naturally gluten-free. Always check your labels for safety. If you follow Paleo or Whole30 diets, this dish fits well. Just ensure your maple syrup is pure. Avoid added sugars and stick to whole foods. Enjoy a hearty, healthy meal! To store leftovers, first let the dish cool. Place the chicken and sweet potatoes in an airtight container. You can keep them in the fridge for up to three days. Make sure to seal the container well. This helps keep the flavors fresh. If you want to enjoy them later, store them separately, if possible. For freezing, pack the chicken and sweet potatoes in freezer-safe bags. Remove as much air as you can from the bags. This helps prevent freezer burn. You can freeze them for up to three months. When you're ready to eat, let them thaw in the fridge overnight before reheating. To reheat, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet and cover with foil. This helps keep moisture in. Heat for about 20 minutes or until warm. If using a microwave, place the food in a microwave-safe dish. Heat in short bursts, stirring in between, until hot. Enjoy your meal just like it was fresh! It takes about 35 to 40 minutes to cook sheet-pan chicken. The oven must be set to 425°F (220°C). The chicken is ready when it reaches an internal temperature of 165°F (75°C). The sweet potatoes should be soft and caramelized at this point. Yes, you can use other potatoes. Yukon gold or red potatoes work well. Just chop them into similar sizes to ensure even cooking. Each type of potato will bring its own flavor and texture. This dish pairs well with a simple salad or steamed greens. You can also serve it with crusty bread to soak up the juices. For a heartier meal, add quinoa or rice. No, you do not have to peel the sweet potatoes. The skin adds fiber and nutrients. Just wash them well and cut them into cubes. The skin will soften during cooking. You can prepare the ingredients in advance. Chop the sweet potatoes and onion, then store them in the fridge. You can also season the chicken ahead of time. Just remember to cook it fresh. This blog post covered how to make delicious sheet-pan maple roasted chicken with sweet potatoes and red onion. You learned about the key ingredients, seasonings, and steps to prepare this dish. I also shared tips for perfect cooking and delicious variations. Remember, cooking can be simple and fun. Don’t hesitate to try different ingredients or flavors! Get creative in your kitchen and enjoy your meal. You’ll impress everyone with this easy, tasty recipe. Happy cooking!

Sheet-Pan Maple Roasted Chicken and Sweet Potatoes

Make mealtime easy and delicious with this Sheet-Pan Maple Roasted Chicken and Sweet Potatoes recipe! Perfectly roasted chicken thighs paired with caramelized sweet potatoes and red onion create a satisfying dish that will impress. It's quick to prep, full of flavor, and a hit for any weeknight dinner. Ready to give it a try? Click to explore the full recipe and elevate your dinner game today! #SheetPanRecipes #EasyDinners #ChickenRecipes #MapleRoasted
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 medium sweet potatoes, peeled and cubed

1 red onion, cut into wedges

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, combine the cubed sweet potatoes and red onion. Drizzle with 1 tablespoon of olive oil, half of the maple syrup, thyme, garlic powder, salt, and pepper. Toss until the vegetables are well coated.

      On a large sheet pan, arrange the seasoned sweet potatoes and red onion, creating space in the center for the chicken.

        Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Place the chicken thighs in the center of the sheet pan.

          Drizzle the remaining olive oil and maple syrup over the chicken, ensuring it's well coated.

            Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the sweet potatoes are tender and caramelized.

              Once cooked, let the dish rest for about 5 minutes. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 min | 50 min | 4 servings

                  - Presentation Tips: Serve directly on the sheet pan for a rustic look, or transfer to a serving platter, garnishing with additional parsley for color and freshness.