Maple Roasted Chicken With Sweet Potatoes

4.54 from 132 votes

Maple roasted chicken with sweet potatoes and apples is a healthy, cozy, family dinner for fall.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: roasted chicken, roasted sweet potatoes

Servings:

Preheat the oven to 400 degrees. Heat a large, cast iron skillet over medium-high heat on the stovetop for a few minutes.
Add one tablespoon of olive oil to the hot skillet and place chicken thighs, skin side down, for a few minutes to make the skin crispy. Usually, the skin will stick to the pan until it’s browned enough and then it “releases” itself. So if it is still sticking, it may not be ready to flip yet.
While the chicken is browning, peel and chop sweet potatoes, quarter onions, and dice the apples.
Combine remaining one tablespoon of olive oil, salt, pepper, and maple syrup in a small bowl. Toss the sweet potatoes, apples, and onions in the oil and maple syrup mixture.
Flip chicken thighs skin side up and arrange sweet potatoes, apples, and onions around the chicken in the cast iron skillet.
Sprinkle the thyme and sage over top. Bake for one hour, or until chicken is cooked to an internal temperature of 165 degrees. Potatoes and apples should be fork tender.
Allow to cool for a few minutes before serving.

Bone-in chicken thighs have so much more flavor than chicken breast. You can substitute chicken breasts, though, if you prefer them or simply can’t find thighs.
Add fresh herbs for a burst of flavor. Thyme and sage are my favorite, and rosemary would also be delicious.
Don’t skip the browning of the chicken skin. It adds so much flavor, and the skin is super crispy.
If you don’t have a cast iron skillet, you could use an oven-safe skillet or brown the chicken in a skillet and transfer it to an oven-safe baking dish or baking sheet.
Cooking time will be determined by the size of the chicken breasts.