# 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
# Directions:
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 pepper in a large bowl. Spread evenly in a baking dish or rimmed sheet pan.
03 - Pat chicken thighs dry and rub with remaining olive oil, salt, and pepper. Arrange the thighs 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 glaze over the chicken and vegetables. Bake for 25 minutes.
06 - Brush remaining glaze over chicken and vegetables, then continue baking for an additional 15 minutes, or until chicken reaches 165°F internal temperature and sweet potatoes are tender.
07 - Scatter baby spinach over the bake while hot and allow it to wilt before serving.
08 - Serve immediately, spooning pan juices over each portion.
