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Sheet Pan Maple Chicken and Sweet Potatoes

Blog photo showing overhead view of plate of roasted sheet pan maple chicken and sweet potatoes with a lemon wedge, a dish of maple sauce, a lemon and a bowl containing more chicken and sweet potatoes

Beautifully burnished skin and luscious sweet/smoky and tangy sauce are the highlights of this dish! Sweet potatoes are the perfect accompaniment to the juicy, tender chicken thighs. 

Drizzle the sauce and Squeeze fresh lemon over everything! It’s so good!

  • Author: Laura
  • Prep Time: 15-20 min
  • Cook Time: 30-40 min
  • Total Time: 45-60 min
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Oven Roast
  • Cuisine: International

Ingredients

Scale
  • 2.53 lb (1.2-1.4kg) Bone-in, Skin-on Chicken Thighs (46 Thighs), trimmed of excess skin
  • 2 lb (.9kg) (2 large or 3 medium) Sweet Potatoes
  • 2 Tbsp (59ml) Vegetable or Canola Oil (for chicken)
  • 1 Tbsp Vegetable or olive oil (for potatoes)
  • 1/3 c (78ml) Maple Syrup
  • 1/3 c (78ml) Low-Sodium Soy Sauce
  • 2 tsp (20ml) Sriracha Sauce
  • 2 tsp Smoked Paprika
  • Zest of 1 Lemon
  • 2 Tbsp (29ml) Lemon Juice
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper

For serving: 1 lemon, cut into wedges – 1 for each serving

Instructions

  1. In a jar with a lid, mix together 2 Tbsp Vegetable or Canola oil, the maple syrup, soy sauce, Sriracha, Smoked Paprika, lemon zest, lemon juice, salt and black pepper. Shake vigorously until emulsified.
  2. Pour the marinade into a zip-top bag and add the chicken thighs. Refrigerate 2 hours – 12 hours, turning occasionally and removing approximately 1 hour prior to cooking.
  3. When ready to cook, preheat oven to 400F/200C for Conventional oven or 375F/190C for Convection Oven.
  4. Peel the sweet potatoes and chop into 1/5-2-inch  (4-5cm) cubes. Drizzle 1 Tbsp (or a bit more if needed to coat) vegetable or olive oil over them, so they are lightly coated. Sprinkle them moderately with salt and pepper. Set aside.
  5. Remove the marinated chicken thighs from the bag and place them on a sheetpan, but save the marinade, by pouring it into a small saucepan. Arrange the oiled sweet potatoes on the other half of the sheetpan or fit them between the thighs, just so all of the chicken and all of the potatoes fit on the pan. Pat as dry as you can the tops of the chicken thighs, so they can crisp in the oven. 
  6. Place the pan in the oven and roast until the chicken is 165F/74C, about 30-40 minutes. In a conventional oven, place the chicken in the top third of the oven. While you wait for the chicken to cook, reduce the marinade mixture in the saucepan over medium heat, until volume is cut by half. It should thicken a bit. Rotate the pan half-way through the cooking time, and, if you wish, baste the sweet potatoes with some of the reduced marinade. If you would like the chicken skin a bit crispier at the end of the bake time, just remove the sweet potatoes and turn the broiler on for a few minutes to crisp it up a bit more. But watch carefully so as not to burn it.
  7. Serve chicken and potatoes with the sauce, and lemon wedges to squeeze over (Magic happens here!). Alternatively, you cold squeeze about half a fresh lemon into the sauce, but we preferred to squeeze our own at the table.

Nutrition

Keywords: Smoky Maple chicken Thighs and Sweet Potatoes, Maple Chicken, Maple chicken and Sweet potatoes easy, chicken and sweet potato recipeMaple Sweet Potatoes, Smoky Sweet Potatoes, Chicken and Sweet Potatoes, Maple syrup,

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