Maple glazed chicken with sweet potatoes transforms ordinary weeknight cooking into something special, combining sweet and savory flavors in one satisfying dish. Pure maple syrup caramelizes beautifully with tender chicken while sweet potatoes roast to golden perfection alongside.
Last fall, I was testing new combinations in my kitchen when the scent of maple and thyme brought me right back to those October evenings on my grandmother’s farm. She used to say that good meals happen when you let quality ingredients speak for themselves. As I pulled this gorgeous dish from the oven, watching the maple glaze glisten and the sweet potatoes turn golden brown, I knew this would become our new weeknight staple. The balance of juicy chicken in that rich maple coating paired with perfectly caramelized sweet potatoes creates comfort food that actually fits into busy schedules. Your kitchen is about to smell amazing.
Why This Maple Glazed Chicken Belongs in Your Recipe Box
Betty’s philosophy for weeknight dinners centers on big flavor with simple techniques, and this maple glazed chicken with sweet potatoes delivers exactly that. Testing this recipe in my own kitchen taught me what makes it different from other chicken dinners.
- Relies on pantry staples most home cooks keep on hand
- Ready in 50 minutes even on hectic weeknights
- Produces reliable, family-pleasing results every time
- Needs just 15 minutes of active prep for restaurant-quality flavor
- Balances sweet maple with savory herbs perfectly
- One-pan cleanup when you’re already exhausted
What sets this apart is how the maple syrup forms a gorgeous caramelized coating while the sweet potatoes develop their natural sweetness. This is the kind of dinner that fills your house with incredible aromas and has everyone coming back for more.
Key Players in This Recipe
Pure maple syrup creates the signature glaze that caramelizes beautifully in the oven heat. I always reach for Grade A Dark Robust maple syrup because it brings deeper, more complex flavors than lighter grades.
Boneless, skinless chicken breasts cook evenly and absorb those wonderful maple and herb flavors while staying juicy throughout the roasting process.
Sweet potatoes add natural sweetness and beautiful color, developing crispy edges and creamy centers as they roast beside the chicken.
Apple cider vinegar balances the maple sweetness while helping tenderize the chicken for that perfect sweet-tangy glaze.
Fresh thyme leaves contribute an earthy, aromatic quality that enhances both maple and sweet potato flavors without overwhelming them.
Olive oil ensures even roasting while creating golden-brown exteriors on both chicken and sweet potatoes.
Toasted pecans add delightful crunch and nutty richness that complements the sweet potatoes beautifully.
Betty’s Tested Technique
Step 1. I start with a properly preheated 400°F oven and parchment-lined baking sheet for even cooking and simple cleanup.
Step 2. Betty taught me to season the sweet potatoes first, tossing them with olive oil, garlic powder, salt, and pepper until each piece is evenly coated.
Step 3. Spread the seasoned sweet potatoes in a single layer on half the baking sheet, giving them space to roast rather than steam.
Step 4. In the same bowl, I combine chicken breasts with remaining olive oil, maple syrup, apple cider vinegar, fresh thyme, salt, and pepper.
Step 5. Arrange the maple-coated chicken on the other half of the baking sheet, ensuring pieces don’t overlap for even cooking.
Step 6. Roast everything for 25-30 minutes until chicken reaches 165°F internal temperature and sweet potatoes are fork-tender with golden edges.
Step 7. While the main dish roasts, I toast pecans in butter until fragrant and golden for incredible nutty flavor and texture.
Step 8. Through years of making this, I learned that sprinkling the toasted pecans over sweet potatoes and garnishing with fresh parsley creates the perfect finish.
Making the Most of Leftovers
This satisfying maple glazed chicken with sweet potatoes stores wonderfully, making it ideal for meal prep or enjoying throughout the week. I store leftover portions in airtight containers in the refrigerator, where they stay fresh for up to 4 days while keeping their delicious flavors.
Betty’s freezing approach works well because the chicken and sweet potatoes maintain their texture when properly stored. Place cooled portions in freezer-safe containers, removing as much air as possible. Frozen portions keep their quality for up to 2 months, though they taste best within 6 weeks.
For optimal texture when reheating, I use a 350°F oven for 10-12 minutes, which restores that slightly caramelized exterior while heating everything evenly. The microwave works when time is short, but the oven method keeps the dish closest to its original appeal.
Complete Your Meal
- Crisp green salad with lemon vinaigrette – The bright, acidic dressing balances the rich maple flavors perfectly
- Roasted Brussels sprouts – Their slight bitterness contrasts beautifully with the sweet elements
- Warm, crusty sourdough bread – Ideal for soaking up any maple glaze left on the pan
- Simple steamed green beans – Light vegetables complement the hearty sweet potatoes nicely
- Sautéed spinach with garlic – Quick-cooking greens add color without competing flavors
- Honey glazed carrots – Another sweet vegetable that harmonizes with the maple theme
Choose sides that either contrast with or complement the sweet and savory elements already present in this maple glazed chicken dish.
Storage and Reheating Tips
Store leftover maple glazed chicken with sweet potatoes in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the maple glaze soaks into the chicken. For freezing, place cooled portions in freezer-safe containers for up to 2 months, though I find the texture best within 6 weeks.
When reheating, use a 350°F oven for 10-12 minutes to restore the caramelized exterior. Cover with foil if the chicken seems dry. Microwave reheating works in a pinch but won’t maintain the original texture as well.
What Goes Well with This Maple Glazed Chicken
This sweet and savory maple glazed chicken pairs beautifully with lighter sides that balance the richness. Try it alongside a fresh green salad, roasted Brussels sprouts, or steamed broccoli with garlic. For heartier appetites, serve with creamy mashed potatoes or warm crusty bread to soak up the maple glaze.
Frequently Asked Questions
I recommend bone-in, skin-on thighs if you prefer dark meat, but increase cooking time to 35-40 minutes to ensure they reach 165°F safely.
Honey works as a substitute, though the flavor changes. Betty’s solution is 3 tablespoons honey plus 1 tablespoon brown sugar for similar sweetness.
To maintain texture, I prepare the marinade and sweet potatoes separately up to 24 hours ahead, then combine and roast just before serving.
Cut sweet potatoes into uniform 1-inch cubes and avoid overcrowding on the baking sheet for proper roasting.
Use two baking sheets and rotate them halfway through cooking to ensure even browning on all pieces.
Maple Glazed Chicken with Sweet Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Toss until the sweet potatoes are evenly coated. Spread them out in a single layer on half of the prepared baking sheet.
- In the same bowl, combine the chicken breasts with the remaining olive oil, maple syrup, apple cider vinegar, thyme, salt, and pepper. Toss to coat the chicken evenly.
- Arrange the maple-glazed chicken breasts on the other half of the baking sheet, making sure they are not overlapping.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. The chicken should reach an internal temperature of 165°F (75°C).
- In a small skillet, melt the butter over medium heat. Add the chopped pecans and cook for 3-4 minutes, stirring frequently, until they are fragrant and slightly toasted. Remove from heat.
- Once the chicken and sweet potatoes are done, remove them from the oven. Sprinkle the toasted pecans over the sweet potatoes.
- Transfer the chicken and sweet potatoes to a serving platter. Garnish with freshly chopped parsley before serving.
