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Maple Dijon Chicken Thighs with Sweet Potatoes
Rachel Kim

Maple Dijon Chicken Thighs with Sweet Potatoes

Small sweet-potato cubes get a head start before maple-Dijon chicken thighs and green beans join the pan. The glaze turns sticky at the edges, so use parchment if your sheet pan has seen better days. Total time: 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lbs
  • 1 lb sweet potatoes cut into 1/2-inch cubes
  • 12 oz trimmed green beans
  • 3 tbsp olive oil divided
  • 2 tbsp Dijon mustard
  • 1 1/2 tbsp maple syrup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Toss the sweet potatoes with 1 tablespoon olive oil, half the salt and the black pepper, spread them out and roast for 10 minutes.
  3. Whisk the remaining olive oil with Dijon and maple syrup, then coat the chicken and green beans with the mixture and remaining salt.
  4. Turn the potatoes, add the chicken and beans in one layer and roast for 18 to 20 minutes, until the thighs reach 165°F and the potatoes are tender.
  5. Rest the chicken for 3 minutes before spooning the sticky pan juices over each portion.