# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Vegetables
05 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
06 - 1 red onion, cut into wedges
07 - 2 cups baby spinach (optional, for serving)
→ Maple Glaze
08 - ¼ cup pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried thyme
# Method:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Combine sweet potatoes and red onion in a large bowl, drizzle with half the olive oil, and season with half the salt and pepper. Toss well and spread evenly in a large baking dish or rimmed sheet pan.
03 - Pat chicken thighs dry and rub with remaining olive oil, salt, and pepper. Arrange the thighs nestled among the sweet potatoes in the baking dish.
04 - Whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and dried thyme in a small bowl until smooth.
05 - Brush half of the maple glaze evenly over the chicken and vegetables to infuse flavor prior to roasting.
06 - Bake uncovered for 25 minutes. Remove from the oven, brush with remaining glaze, then return to bake for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender.
07 - Optionally scatter baby spinach over the hot bake and allow it to wilt before serving.
08 - Dish portions hot, spooning pan juices over each serving for added moisture and flavor.
