# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
06 - 1 red onion, cut into wedges
07 - 2 cups baby spinach (optional, for serving)
→ Maple Glaze
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - Toss sweet potatoes and red onion with half the olive oil, half the salt, and half the black pepper in a large bowl. Spread evenly in a large baking dish or rimmed sheet pan.
03 - Pat chicken thighs dry and rub with remaining olive oil, salt, and pepper. Nestle the chicken among the sweet potatoes in the baking dish.
04 - Whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and dried thyme in a small bowl.
05 - Brush half of the maple glaze evenly over the chicken and vegetables.
06 - Bake for 25 minutes.
07 - Brush the remaining glaze over the chicken and vegetables.
08 - Continue baking for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
09 - Scatter baby spinach over the hot bake and allow it to wilt before serving, if desired.
10 - Serve hot, spooning pan juices over each portion.
