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Homemade Sheet-Pan Maple Dijon Chicken & Sweet Potatoes recipe photo
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Sheet-Pan Maple Dijon Chicken & Sweet Potatoes

This Sheet-Pan Maple Dijon Chicken & Sweet Potatoes is an easy, flavorful one-pan meal with tender chicken and roasted sweet potatoes glazed in a sweet and tangy maple Dijon sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Keyword: Easy, Gluten-Free, Healthy, One-Pan, Weeknight
Servings: 4 servings

Ingredients

  • 4 chicken breasts skinless and boneless
  • 2 large sweet potatoes peeled and cubed
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • fresh parsley for garnish

Instructions

Preparation

  • Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting chicken and sweet potatoes.
  • Peel and cube the sweet potatoes into roughly 1-inch pieces. Place them in a large mixing bowl and drizzle with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Toss well to coat evenly.
  • In a small bowl, combine the maple syrup, Dijon mustard, remaining olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Whisk until smooth and well blended.

Assembly and Cooking

  • Spread the sweet potatoes out on one half of the sheet pan in a single layer. Place the chicken breasts on the other half. Brush each chicken breast generously with the maple Dijon glaze, ensuring full coverage on all sides. Optionally, toss the sweet potatoes with some of the glaze for extra flavor.
  • Place the sheet pan in the preheated oven and roast for 20-25 minutes. Halfway through cooking, spoon additional glaze over the chicken breasts to keep them moist and flavorful. The chicken is done when the internal temperature reaches 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
  • Remove the sheet pan from the oven and let the chicken rest for a few minutes. Sprinkle fresh parsley over the entire dish for a pop of color and brightness. Serve straight from the pan.

Equipment

  • Large rimmed baking sheet or sheet pan
  • Mixing Bowl
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Aluminum foil or parchment paper (optional)
  • Basting brush or spoon

Notes

  • Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat in the oven to preserve texture.
  • Substitute chicken thighs for breasts for juicier meat; adjust cooking time accordingly.
  • Add seasonal sides like roasted Brussels sprouts or sprinkle toasted nuts for extra texture and flavor.