Name: Maple Roasted Chicken with Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4–6 bone-in, skin-on chicken thighs; 2 medium sweet potatoes, peeled and chopped; 2 apples, diced (Honeycrisp, Fuji, or Gala recommended); 1 yellow or red onion, quartered; 2 tablespoons maple syrup; 2 tablespoons olive oil, divided; Salt and black pepper, to taste; Fresh thyme (about 1 tablespoon, or 1 tsp dried); Fresh sage (or substitute with rosemary)

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This maple roasted chicken with sweet potatoes, apples, and onions is one of my favorite fall-inspired meals. Everything cooks together in one skillet—chicken thighs seared until golden and crispy, sweet potatoes and apples tossed in a maple glaze, and fresh herbs adding that earthy, cozy aroma. It’s hearty, flavorful, and perfect for a no-fuss dinner on a cool evening.

Why You’ll Love This Recipe

I love how this recipe brings together simple, wholesome ingredients in one pan with minimal prep. The maple syrup gives everything a subtle sweetness that perfectly complements the savory chicken and earthy sweet potatoes. Toss in some apples and herbs, and the flavor balance becomes irresistible. It’s healthy, filling, and easy enough for a busy weeknight, yet feels special enough for a Sunday dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs (bone-in, skin-on for best flavor and texture)
Sweet potatoes, peeled and chopped
Apples, diced (any variety works)
Yellow or red onion, quartered
Maple syrup
Olive oil
Salt and pepper
Fresh thyme
Fresh sage (or rosemary as an alternative)

Directions

I start by preheating the oven to 400°F and heating a cast iron skillet over medium-high heat.
Once the skillet is hot, I add a tablespoon of olive oil and place the chicken thighs skin-side down to sear. I leave them untouched until the skin browns and easily releases from the pan.
While the chicken is browning, I chop the sweet potatoes, onions, and apples into bite-sized pieces.
In a bowl, I combine the remaining tablespoon of olive oil with maple syrup, salt, and pepper, then toss the sweet potatoes, onions, and apples in the mixture.
I flip the chicken skin-side up and arrange the coated veggies and fruit around it in the skillet.
I sprinkle fresh thyme and sage over everything, then transfer the skillet to the oven and roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Once out of the oven, I let everything rest for a few minutes before serving.

Servings and Timing

This recipe serves 4 to 6 people, depending on portion size.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: About 1 hour 15 minutes

Variations

I sometimes swap the chicken thighs for bone-in chicken breasts—just be careful not to overcook them.
Pears make a great substitute for apples if I want a more delicate sweetness.
I’ve added carrots or Brussels sprouts along with the sweet potatoes for extra vegetables.
A splash of apple cider vinegar can brighten the dish if I want a slightly tangier flavor.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days.
To reheat, I place the chicken and vegetables in an oven-safe dish and warm them at 350°F until heated through. The microwave works too, though the skin won’t stay crispy.
This dish isn’t ideal for freezing because the textures of the apples and sweet potatoes may change, but it’s great for make-ahead meals within the week.

FAQs

Can I use boneless chicken thighs or breasts?

Yes, I’ve used both. Boneless cuts cook faster, so I reduce the oven time by about 15–20 minutes and check for doneness earlier.

Do I have to use a cast iron skillet?

Not at all. I often brown the chicken in any skillet, then transfer everything to a baking dish to finish roasting in the oven.

Can I make this ahead of time?

Yes, I prep all the ingredients and store them separately in the fridge. When ready to cook, I just sear the chicken, toss everything together, and bake.

What kind of apples should I use?

I like using firm varieties like Honeycrisp, Fuji, or Gala. They hold up well during roasting and add great flavor without getting mushy.

How do I keep the chicken skin crispy?

I make sure to pat the skin dry before searing and never skip that browning step—it’s what gives the skin that beautiful crisp texture.

Conclusion

Maple roasted chicken with sweet potatoes is one of those meals I turn to when I want something cozy, flavorful, and satisfying without too much effort. It brings together the best of fall in one skillet—sweet, savory, and totally comforting. Whether I’m making it for a casual weeknight or serving it up for family dinner on Sunday, this recipe never fails to impress.