Maple-Glazed Chicken with Roasted Sweet Potato Wedges
Ingredients
- 4chicken breasts (boneless, skinless)
- 2 mediumsweet potatoes
- 3 tablespoonolive oil
- 3 tablespoonmaple syrup
- 1 tablespoonDijon mustard
- 3 clovesgarlic
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
- ½ cupchicken broth
Prep
- 01
Cut 2 medium sweet potatoes into 3/4-inch wedges.
- 02
Mince 3 cloves garlic.
- 03
Strip thyme leaves from 4 sprigs (or leave them whole for the pan).
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss the sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes.
- 03
In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, and 1 tablespoon olive oil.
- 04
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper, then sear for 4 minutes per side until golden. Don't move them around—let them color undisturbed.
- 05
Push the chicken to the side of the skillet and pour the maple-mustard glaze around it. Add thyme sprigs and chicken broth to the pan.
- 06
Transfer the skillet to the oven. Bake for 12–15 minutes until the chicken reaches 165°F on a meat thermometer. The sweet potatoes should finish at the same time.
- 07
Remove from the oven, spoon the pan sauce over the chicken, and serve immediately with the sweet potato wedges on the side.
Spice Tips
For subtle heat, add a pinch of cayenne pepper to the maple-mustard glaze. For deeper savory notes, swap half the maple syrup for balsamic vinegar. A splash of fresh lemon juice at the end brightens the whole dish.
The chicken cooks in the oven while the sweet potatoes finish roasting—everything comes together in about 30 minutes. If your chicken breasts are very thick (over 1 inch), gently pound them to an even thickness first so they cook through evenly. Leftovers reheat beautifully.