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Sweet and savory maple-glazed chicken with roasted sweet potato cubes in a baking dish

Sweet and Savory Maple-Glazed Chicken with Sweet Potatoes

Tender baked chicken breasts coated in a rich maple Dijon glaze, roasted alongside caramelized sweet potato cubes for an easy and satisfying one-pan dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 large sweet potatoes peeled and cut into 1/2-inch cubes
  • 1/4 cup pure maple syrup Grade A recommended
  • 2 tbsp olive oil or avocado oil
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 1 tsp salt to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper omit for milder flavor
  • fresh thyme sprigs for garnish, optional

Equipment

  • Large baking dish
  • Small mixing bowl
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a large baking dish.
  2. In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, apple cider vinegar, minced garlic, salt, black pepper, cinnamon, and cayenne pepper until smooth and fully combined.
  3. Arrange the chicken breasts and sweet potato cubes in the baking dish with space between each piece to allow even roasting.
  4. Pour the maple glaze generously over the chicken and sweet potatoes. Toss the sweet potato cubes gently to coat each piece, then spoon extra glaze over each chicken breast.
  5. Bake uncovered for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the sweet potatoes are fork-tender. Check at the 35-minute mark to avoid overcooking.
  6. Switch the broiler on for the last 2 to 3 minutes for a sticky caramelized finish. Watch closely to prevent burning.
  7. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

Notes

Cut sweet potatoes into even 1/2-inch cubes for uniform cooking. Do not crowd the pan or the sweet potatoes will steam instead of roast. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 degrees F for best results.