# 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
# Method:
01 - Set the oven temperature to 400°F.
02 - In a large mixing bowl, toss sweet potatoes and red onion with half of the olive oil, salt, and black pepper. Spread the mixture evenly in a large baking dish or rimmed sheet pan.
03 - Pat chicken thighs dry with paper towels, then rub evenly with the remaining olive oil, salt, and black pepper. Arrange the thighs among the vegetables in the baking dish.
04 - In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and dried thyme until fully incorporated.
05 - Brush half of the maple glaze over the chicken and vegetables to coat.
06 - Place the baking dish in the oven and bake for 25 minutes.
07 - Remove the dish from the oven and brush the remaining glaze evenly over the chicken and vegetables.
08 - Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and sweet potatoes are fork-tender.
09 - Scatter baby spinach over the hot contents and allow it to wilt before serving.
10 - Plate portions and spoon pan juices over each serving while warm.
