# Components:
→ Main Ingredients
01 - 6 bone-in, skin-on chicken thighs
02 - 3 large sweet potatoes, peeled and cubed into 1-inch pieces
03 - 2 tablespoons olive oil
04 - 1 teaspoon salt, divided
05 - ½ teaspoon black pepper
06 - 1 teaspoon garlic powder
→ Maple Glaze
07 - ⅓ cup pure maple syrup (Grade A dark amber recommended)
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons butter, melted
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh thyme leaves
12 - ¼ teaspoon ground cinnamon
→ Garnish
13 - ¼ cup chopped pecans
14 - Flaky sea salt, for finishing
15 - Extra fresh thyme leaves, for garnish
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry and season both sides with ½ teaspoon salt and black pepper.
03 - In a large bowl, combine sweet potato cubes with olive oil, remaining ½ teaspoon salt, and garlic powder; spread on one side of the baking sheet.
04 - Place the seasoned chicken thighs on the opposite side of the baking sheet, spacing pieces evenly.
05 - Whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and ground cinnamon in a small bowl.
06 - Brush half of the glaze evenly over chicken and sweet potatoes.
07 - Roast in oven for 30 minutes uncovered.
08 - Remove baking sheet and brush remaining glaze over chicken and sweet potatoes.
09 - Return to oven and roast an additional 10 to 15 minutes until chicken reaches 165°F internal temperature and sweet potatoes are caramelized.
10 - Let rest for 5 minutes before sprinkling with chopped pecans, extra thyme, and flaky sea salt.
