Maple Roasted Chicken with Sweet Potatoes and Apples
When the air turns crisp and the leaves start falling, nothing feels cozier than a warm plate of maple roasted chicken with sweet potatoes and apples. This simple fall dinner is hearty, comforting, and packed with flavors that make every bite feel like home.
Equipment
- Baking Sheet
- Parchment Paper
- Brush
- Oven
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 tbsp olive oil divided
- 2 tbsp maple syrup
- 2 sweet potatoes peeled and cubed
- 2 apples cored and sliced (e.g. Honeycrisp or Granny Smith)
- 1 tbsp fresh rosemary chopped
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the chicken thighs with salt, pepper, and a drizzle of olive oil.
- Arrange the sweet potatoes and apples around the chicken on the baking sheet.
- Whisk maple syrup with a touch of olive oil and brush over the chicken and vegetables.
- Sprinkle fresh rosemary leaves over everything for aroma and flavor.
- Roast for 35 to 40 minutes until the chicken is golden and the sweet potatoes are tender.
- Let the chicken rest for 5 minutes before serving so the juices settle.
Notes
- Don’t overcrowd the pan to ensure proper roasting.
- Let the chicken rest before serving to keep it juicy.
- Reduce maple syrup if you prefer a less sweet flavor.