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Maple Roasted Chicken with Sweet Potatoes

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This Maple Roasted Chicken with sweet potatoes, apples, and onions is the ultimate cozy one-skillet dinner. Bone-in chicken thighs are seared until golden, then roasted with maple-glazed vegetables and herbs for a fall-inspired meal that’s simple, satisfying, and packed with sweet and savory flavor. A perfect weeknight or Sunday dinner recipe for the cooler months.

Ingredients

  • 46 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)

Instructions

  1. Preheat oven to 400°F. Heat a cast iron skillet over medium-high heat.
  2. Pat chicken skin dry. Add 1 tablespoon olive oil to the hot skillet and place chicken thighs skin-side down. Sear undisturbed until browned (5–7 minutes).
  3. While the chicken browns, chop the sweet potatoes, apples, and onion.
  4. In a large bowl, combine maple syrup, remaining 1 tablespoon olive oil, salt, and pepper. Toss the chopped vegetables and fruit in the mixture.
  5. Flip chicken skin-side up. Arrange coated sweet potatoes, apples, and onions around the chicken in the skillet.
  6. Sprinkle fresh thyme and sage over everything. Transfer skillet to oven and roast for about 1 hour, or until chicken reaches 165°F and vegetables are tender.
  7. Let rest for 5–10 minutes before serving.

Notes

  • Boneless Option: Use boneless thighs or breasts—reduce cook time by 15–20 minutes.
  • Fruit Swaps: Try pears instead of apples for a different sweetness.
  • Veggie Additions: Carrots or Brussels sprouts roast well with this dish.
  • Boost Brightness: Add a splash of apple cider vinegar for acidity.
  • No Cast Iron? Use any oven-safe skillet or brown in a pan and transfer to a baking dish.

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