Maple Dijon Chicken Bowl with Roasted Sweet Potatoes and Toasted Toppings Recipe
This Easy Maple Dijon Chicken Bowl features tender roasted chicken thighs paired with caramelized sweet potatoes, all glazed in a flavorful maple Dijon mustard marinade. It’s a wholesome one-pan meal perfect for a quick and delicious dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil (divided)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- Salt and freshly cracked black pepper, to taste
- 1 tsp smoked paprika
Vegetables
- 2 medium sweet potatoes (about 500g / 1.1 lbs)
Optional Toppings
- Toasted pecans or pumpkin seeds
- Extra maple syrup drizzle
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare sweet potatoes: Peel the sweet potatoes if desired, then cut them into 1-inch cubes. Toss the cubes with 1 tbsp olive oil, smoked paprika, salt, and freshly cracked black pepper. Spread them evenly on one side of the prepared baking sheet.
- Make the marinade: In a bowl, whisk together the maple syrup, Dijon mustard, minced garlic, the remaining 1 tbsp olive oil, chopped thyme, salt, and pepper until well combined.
- Prepare chicken and apply marinade: Pat the chicken thighs dry thoroughly with paper towels. Place the chicken pieces on the other side of the baking sheet and brush half of the marinade over each piece, reserving the remaining marinade for later.
- Initial roasting: Roast the chicken and sweet potatoes in the preheated oven for 15 minutes.
- Flip and baste: Using tongs, flip the chicken pieces and brush them with the remaining marinade. Toss the sweet potatoes to ensure even roasting.
- Continue roasting: Roast for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
- Serve: Scoop the roasted chicken and sweet potatoes into bowls. Top with optional toasted pecans or pumpkin seeds and drizzle with extra maple syrup if desired. Garnish with fresh thyme leaves for color and flavor.
Notes
- Patting the chicken dry before marinating helps achieve a better sear and glaze.
- A high oven temperature (425°F) ensures crispy sweet potatoes and juicy chicken.
- Flipping and basting the chicken halfway through cooking creates a glossy, flavorful finish.
- Leftovers reheat well and can be crisped up under the broiler for best texture.
Keywords: Maple Dijon Chicken, Sweet Potato Chicken Bowl, Roasted Chicken Thighs, Easy Chicken Dinner, One-pan Meal