Sticky Maple Glazed Chicken Thighs with Roasted Sweet Potato

Shopping list

• 8 piece chicken thighs, bone-in, skin-on

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• 600 g sweet potatoes — cut into wedges

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• 2 tbsp olive oil

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• 4 tbsp maple syrup — pure

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• 1 tbsp Dijon mustard — check label for gluten-free

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• 2 clove garlic — minced

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• 1 tsp smoked paprika

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• 0.5 tsp black pepper — freshly ground

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• 0.5 tsp sea salt

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Toss the sweet potato wedges with 1 tbsp olive oil, a pinch of salt and pepper, and spread on a large baking tray.

3. 3

   In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, smoked paprika, remaining olive oil, salt and pepper.

4. 4

   Pat the chicken thighs dry and arrange among the sweet potato wedges, skin side up.

5. 5

   Brush half the maple glaze over the chicken thighs.

6. 6

   Roast for 25 minutes, then brush with the remaining glaze.

7. 7

   Return to the oven for a further 10– 15 minutes until the chicken is cooked through (internal temperature 75°C) and the glaze is sticky.

8. 8

   Rest for 5 minutes, then serve the chicken and sweet potato wedges together with any pan juices spooned over.