# Components:
→ Main Ingredients
01 - 6 bone-in, skin-on chicken thighs
02 - 3 large sweet potatoes, peeled and cut into 1-inch cubes
03 - 2 tablespoons olive oil
04 - 1 teaspoon salt, divided
05 - ½ teaspoon black pepper
06 - 1 teaspoon garlic powder
→ Maple Glaze
07 - ⅓ cup pure maple syrup (Grade A dark amber recommended)
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons butter, melted
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh thyme leaves
12 - ¼ teaspoon ground cinnamon
→ Garnish
13 - ¼ cup chopped pecans
14 - Flaky sea salt, for finishing
15 - Additional fresh thyme leaves for garnish
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry and season both sides with ½ teaspoon salt and all the black pepper.
03 - In a large bowl, toss sweet potato cubes with olive oil, remaining ½ teaspoon salt, and garlic powder. Spread evenly on one side of the baking sheet.
04 - Place the seasoned chicken thighs on the other side of the baking sheet, spacing pieces for even roasting.
05 - Whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and cinnamon in a small bowl.
06 - Brush half of the maple glaze evenly over the chicken and sweet potatoes using a pastry brush.
07 - Roast in the preheated oven for 30 minutes.
08 - Remove the baking sheet, brush chicken and sweet potatoes with the remaining glaze.
09 - Return to the oven and roast for an additional 10 to 15 minutes until chicken is golden and reaches an internal temperature of 165°F, and sweet potatoes are tender and caramelized.
10 - Remove from oven, let rest for 5 minutes. Sprinkle with chopped pecans, additional thyme leaves, and flaky sea salt before serving.
