Easy Maple Dijon Chicken Bowl
A warm and hearty bowl featuring tender chicken thighs and caramelized sweet potatoes, enhanced with a maple Dijon marinade for a cozy fall dinner.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes (about 500g / 1.1 lbs)
Marinade Ingredients
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil One for sweet potatoes, one for the marinade
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- Salt and freshly cracked black pepper, to taste
Optional Toppings
- toasted pecans or pumpkin seeds
- extra maple syrup drizzle
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Peel (optional) and cut sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread evenly on one side of the baking sheet.
- In a bowl, whisk together maple syrup, Dijon mustard, minced garlic, remaining 1 tbsp olive oil, chopped thyme, salt, and pepper to make the marinade.
- Pat chicken thighs dry with paper towels. Place on the other side of the baking sheet and brush half the marinade over each piece, saving the rest for later.
Cooking
- Roast in the oven for 15 minutes. Flip chicken using tongs, brush with remaining marinade, and toss sweet potatoes to roast evenly.
- Continue roasting for another 10-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender and caramelized.
Serving
- Scoop roasted chicken and sweet potatoes into bowls. Top with toasted pecans or pumpkin seeds and drizzle extra maple syrup if desired. Garnish with fresh thyme leaves.
Notes
For best results, marinate chicken for at least 30 minutes or overnight. Adjust seasoning to taste, and explore with different herbs and spices for added flavor.