Maple Dijon Roasted Chicken and Sweet Potatoes

Chicken thighs and sweet potatoes roast together with the dreamiest maple dijon sauce. You’ll love this simple but absolutely delicious one pot dinner.

This one pot meal is one of the best recipes I’ve tested in a long time. I am not exaggerating. Like many of you, I’ve made a lot of chicken dinners but this one is so special. The chicken thighs get a beautifully caramelized skin while the meat itself is tender and juicy. The sweet potatoes are soft with a rich flavor. And the sauce. The sauce. People could write poems about this sauce. I might. It’s the most incredible sticky glaze to coat the chicken and potatoes.

It’s impressive enough for a special occasion but simple enough for a busy weeknight. Cut your sweet potatoes and then place potatoes and chicken in a single layer in the baking dish. Pop it in the hot oven, adding the sauce partway through the cooking time. Then plate it and enjoy!

Pair this maple dijon chicken dish with something that won’t wrestle with the bold flavors of the sauce. I recommend enjoying with a veggie like roasted broccoli or roasted brussels sprouts. Or just plate this beside a salad. You’ll have a perfect meal that will please literally everyone with very little effort. Now that’s my kind of meal.

Ingredients for Maple Roasted Chicken and Sweet Potatoes

• Sweet potatoes: The rich sweetness of sweet potatoes make them the perfect match for the maple dijon sauce we’re creating. In this recipe we’re dicing sweet potato into 1-inch to 1½-inch cubes.
• Chicken thighs: I use skin-on and bone-in chicken thighs for this maple chicken dish. The skin gets beautifully golden brown while baking.
• Olive oil: A little bit of extra virgin olive oil helps us brown the chicken and get the sweet potatoes perfectly tender. You can use avocado oil or another oil if you prefer.
• Maple syrup: You want to use pure or real maple syrup and not an imitation maple syrup (pancake syrup). Grade and color do not matter for this recipe.
• Dijon mustard: Dijon mustard is made from brown or black mustard seeds and includes white wine. It is slightly spicier than yellow mustard which is made from yellow and white mustard seeds. Dijon mustard balances the sweetness of the maple syrup in our sauce.
• Garlic: You can mince your own fresh garlic or use a jarred variety.
• Seasonings: Italian seasoning, salt, and black pepper are the only seasonings you need for this easy one pot dish.

How to Make Maple Roasted Chicken and Sweet Potatoes

Preheat oven to 425 degrees. Pat chicken thighs dry with paper towels.

Cut sweet potatoes into 1-inch to 1½-inch cubes. No smaller and no bigger or you’ll run the risk of overcooking or undercooking your potatoes.

Place sliced sweet potatoes in a large bowl. Drizzle with 2 tablespoons olive oil and ½ teaspoon salt. Toss so the potatoes are coated. Spread the sweet potatoes in the bottom of a 9×13 baking dish.

Add the chicken thighs to the same bowl with the remaining tablespoon of oil and ¾ teaspoon salt plus the black pepper and Italian seasoning. Toss so the chicken thighs are coated. Nestle the chicken thighs amongst the sweet potatoes in the baking dish. Make sure no potatoes are under or on top of the chicken.

Add the chicken thighs to the same bowl with the remaining tablespoon of oil and ¾ teaspoon salt plus the black pepper and Italian seasoning. Toss so the chicken thighs are coated. Nestle the chicken thighs amongst the sweet potatoes in the baking dish. Make sure no potatoes are under or on top of the chicken.

Bake for 45 minutes.

While the chicken and potatoes are in the oven, stir the maple dijon sauce ingredients together in a small bowl. Set aside.

Pour the maple dijon sauce over the chicken thighs. Place everything back in the oven for another 15 minutes. If you need some additional browning after you can broil for 1 to 2 minutes.

Pour the maple dijon sauce over the chicken thighs. Place everything back in the oven for another 15 minutes. If you need some additional browning after you can broil for 1 to 2 minutes.

Chicken Thighs vs Chicken Breasts

I often cook with chicken breasts because I appreciate how lean they are. But there are times when thighs are just the right answer and this is one of those times.

My top reason to use chicken thighs in this dish is that they’re more flavorful because they contain more fat than breasts. Since this is a rich tasting dish that works really well here. Having said that, it’s still important to note that thighs are still a very lean and healthy protein choice when compared to other options.

If you do the grocery shopping in your home you’ve likely noticed that grocery prices are on the rise these days. Thighs are actually less expensive than breasts. Choosing thighs instead of breasts for a few meals is a good way to help reduce your grocery costs.

A third reason to opt for thighs here is that they’re more forgiving to cook. They won’t dry out as quickly as breasts. So if you happen to cut your sweet potatoes a little big and find they need a bit more time to achieve that dreamy tenderness you’re wanting, you can increase the cooking time without fear of ruining your chicken.

How to Store Leftovers

Want to enjoy this recipe the next day or later in the week? This is a great recipe for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.

How to Serve

The chicken and sweet potatoes in this dish are coated in a sweet sauce that is oh so very good. I recommend complimenting the flavor with easy sides like my Easy Roasted Broccoli, Air Fryer Frozen Green Beans, or a simple salad. The entire family will be excited to sit down to this meal.

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