# What You Need:
→ 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 preferred)
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons melted butter
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 - Additional fresh thyme leaves
# How-To:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with ½ teaspoon salt and all the black pepper.
03 - In a large bowl, toss sweet potato cubes with olive oil, remaining ½ teaspoon salt, and garlic powder until evenly coated.
04 - Spread the sweet potatoes on one side of the baking sheet. Arrange the chicken thighs on the opposite side, spacing pieces to ensure even roasting.
05 - Whisk together maple syrup, Dijon mustard, melted butter, minced garlic, thyme leaves, and ground cinnamon in a small bowl until fully combined.
06 - Brush half of the maple glaze evenly over the chicken and sweet potatoes using a pastry brush.
07 - Roast in the preheated oven for 30 minutes.
08 - Remove from oven and brush the remaining glaze over the 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 tender and caramelized.
10 - Let the chicken and sweet potatoes rest for 5 minutes. Finish with chopped pecans, extra fresh thyme leaves, and a sprinkle of flaky sea salt before serving.
