Maple Roasted Chicken Thighs with Sweet Potatoes and Onions

Juicy bone-in chicken thighs roast with tender sweet potatoes and caramelized onions in a savory maple, garlic, and thyme glaze. This easy sheet-pan dinner needs one pan and delivers balanced sweet and savory flavor.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 2.5 pounds bone-in, skin-on chicken thighs
• 2 medium sweet potatoes
• 1 large yellow onion
• 0.25 cup pure maple syrup
• 2 tablespoons olive oil
• 3 cloves garlic
• 2 teaspoons fresh thyme leaves
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment for easier cleanup. (about 5 min) — 425°F
2. Cut the sweet potatoes into 1-inch cubes and the onion into 1-inch wedges. Place them on the baking sheet and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. (about 5 min) — 425°F
3. Pat the chicken thighs dry. Arrange them skin-side up among the vegetables. Rub the chicken with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. (about 3 min) — 425°F
4. Whisk the maple syrup, minced garlic, thyme, and apple cider vinegar together. Brush about two-thirds of the mixture over the chicken and drizzle the rest over the vegetables. (about 2 min) — 425°F
5. Roast until the vegetables are tender and the chicken skin is browned, about 40 to 45 minutes. The thickest part of each thigh, away from the bone, should reach at least 165°F; for especially tender thighs, 175°F to 185°F is ideal. (about 45 min) — 425°F
6. Let the chicken rest for 5 minutes, then spoon the pan juices over the chicken and vegetables before serving. (about 5 min) — Room temperature