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Maple-Glazed Chicken with Roasted Sweet Potatoes and Toasted Pecans Recipe

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4 from 59 reviews

This delightful Chicken with Sweet Potatoes recipe features tender boneless chicken breasts roasted alongside sweet potatoes, coated in a flavorful maple syrup glaze and aromatic thyme. Enhanced with toasted pecans and fresh parsley, this easy oven-roasted dish offers a perfect balance of savory and sweet for a wholesome family meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Glaze

  • 4 boneless, skinless chicken breasts
  • 1/2 cup pure maple syrup
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

Sweet Potatoes

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Toasted Pecans and Garnish

  • 2 tablespoons butter
  • 1/4 cup chopped pecans (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easier clean-up.
  2. Prepare Sweet Potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper until they are evenly coated. Spread them out in a single layer on half of the prepared baking sheet to ensure even roasting.
  3. Prepare Chicken: Using the same bowl, combine the chicken breasts with the remaining tablespoon of olive oil, pure maple syrup, apple cider vinegar, thyme, salt, and pepper. Toss the chicken thoroughly so each breast is well coated with the glaze mixture.
  4. Arrange on Baking Sheet: Place the maple-glazed chicken breasts on the empty half of the baking sheet, making sure they do not overlap to allow even cooking and caramelization.
  5. Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Check for doneness by ensuring the chicken has an internal temperature of 165°F (75°C) and the sweet potatoes are tender when pierced with a fork.
  6. Toast Pecans: While the chicken and sweet potatoes finish roasting, melt the butter in a small skillet over medium heat. Add the chopped pecans and cook for 3-4 minutes, stirring frequently, until the nuts are fragrant and slightly toasted. Remove from heat to avoid burning.
  7. Add Pecans and Serve: Once the chicken and sweet potatoes are done, remove them from the oven. Sprinkle the toasted pecans over the sweet potatoes to add crunchy texture and a nutty flavor.
  8. Garnish and Present: Transfer the roasted chicken and sweet potatoes to a serving platter and garnish with freshly chopped parsley for a pop of color and fresh herbal note. Serve warm and enjoy!

Notes

  • For best results, use a meat thermometer to ensure the chicken is fully cooked.
  • Pecans add an optional crunchy texture; you can omit them if preferred or allergic.
  • You can substitute fresh thyme with dried thyme, but reduce dosage accordingly as dried herbs are more concentrated.
  • Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
  • To make this recipe dairy-free, substitute butter with olive oil for toasting pecans.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://yourdailycook.com/maple-glazed-chicken-with-roasted-sweet-potatoes-and-toasted-pecans-recipe/