Sheet Pan Maple Mustard Chicken with Pecans and Sweet Potatoes

Ingredients:

4 chicken thighs (bone in, skin on), trimmed of excess fat

Kosher salt & fresh ground pepper, to taste

1 large sweet potato (about 1 pound), cut into wedges/thick slices*

1 cup (4 ounces) raw pecan halves

3 tablespoons maple syrup

2 tablespoons Dijon mustard

1 tablespoon olive oil or pecan oil

1 tablespoon apple cider vinegar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Fresh chopped herbs for serving (parsley, thyme, rosemary, etc.), to taste

Process:

Preheat oven to 400 degrees F. convection roast if you have that setting. Otherwise, 425 degrees F.
Place the trimmed chicken thighs skin side up on a clean surface and season liberally with salt and pepper then transfer to a large bowl.
Add the sweet potatoes and pecans to the bowl with the chicken.
In a separate small bowl, whisk together the maple syrup, mustard, olive oil, apple cider vinegar, cinnamon and nutmeg.
Pour the mixture into the large bowl with the chicken. Gently toss everything together until the chicken, sweet potatoes and pecans are all evenly coated.
Spread out onto a foil lined baking sheet in an even single layer.
Roast for about 20 minutes or until chicken is fully cooked, flipping the sweet potatoes and pecans 1-2 times during cooking to ensure even browning and caramelization. If you want a deep golden brown skin on the chicken, finish under the broiler for about 1 minute watching carefully so it doesn’t burn!
Remove from oven, garnish with fresh herbs and serve.

*Recipe Note: The original recipe uses a crinkle cut knife for the sweet potatoes.

Nutritional Facts:

Calories

630

Fat

39g

Saturated Fat

Sodium

530mg

Carbs

39g

Fiber

Protein

35g

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