This maple balsamic chicken recipe takes you to the next level of yumminess! It’s tangy with a slight sweetness and the chicken is so tender. The caramelized sweet potatoes and earthy mushrooms are a perfect compliment to this easy one-pan dish!
This easy one-pan recipe is one you will definitely want to save on repeat! Your family will love the flavours of tanginess and sweetness throughout this dish. By marinate tenderizes the chicken creating a juicy and moist chicken. The sweet potatoes and mushrooms both offer their own unique flavours of sweetness from the potatoes and earthiness of the mushrooms. A perfect dish any day of the week!
INGREDIENTS AND TIPS
- Marinade: use a good quality extra virgin olive oil for this recipe, then combine with balsamic vinegar, maple syrup, Dijon mustard, garlic, sweet paprika, fresh thyme, salt and pepper
- Chicken: I used skin-on with bone-in chicken thighs, chicken breasts or boneless and skinless chicken thighs can be substituted and keep in mind with bones in whether it’s chicken thighs or breasts, it will require a little longer to cook, approximately another 10 minutes and I have accounted for that in the recipe and always use a meat thermometer, temperature should be at least 165 degrees Fahrenheit or 74 degrees Celsius.
- Mushrooms: my favourite are cremini mushrooms and white mushrooms can be used as well
- Sweet potatoes: love the sweet flavour from the sweet potatoes and they will be soft with slightly crispy exterior as they take on the juice from the chicken.
- Fresh herbs: thyme and parsley for garnishing
WHAT IS MARINADE?
Marinating is a process of soaking a combination of ingredients, mostly acidic liquid and seasonings to add to meats, before the cooking process. When you marinade it adds flavour to foods and makes them more tender by breaking down the process of cooking.
HOW TO MAKE THIS RECIPE
Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, paprika, thyme, salt and pepper.
Place the chicken thighs in a shallow bowl or zip lock bag, pour the marinade over the chicken pieces and toss chicken to coat. Allow to marinate for at least 1 hour or overnight.
Preheat oven to 400℉. Line sheet pan with parchment paper and place chicken pieces throughout the pan. Add the mushrooms and sweet potatoes around the chicken pieces. Drizzle the remaining marinade over the chicken and mushrooms. Cook for 35-40 minutes. Remove from oven and allow to rest for 5 minutes. The sweet potatoes will be slightly crispy yet soft texture in the center.
Serve the chicken, sweet potatoes and mushrooms while still hot. I like to garnish with fresh parsley and thyme. This makes a beautiful dish to serve with family or guests. It’s simple, easy to make and ready within 50 minutes and it is soooo tasty!
COOKING TIPS AND QUESTIONS
The recipe suggests to marinate for a minimum of 1 hour to overnight. You will still have the same flavours and deliciousness with a hour of marinading.
If using chicken breasts, I would recommend to marinate for a few hours since the breast is more lean and the acidity in the balsamic vinegar will help to tenderize the chicken breast.
Can you substitute with other vegetables for this recipe? Absolutely, you can add potatoes, broccoli, cauliflower, carrots, parsnips.
Store chicken and vegetables in a seal container with a lid for up to 3-4 days. You can freeze the chicken in a freezer safe container with a lid for up to 2-3 months. I wouldn’t recommend freezing the vegetables, they will become limpy when defrosting.
Maple Balsamic Chicken with Mushrooms and Sweet Potatoes
Equipment
- 1 large baking sheet
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/4 tsp sweet paprika
- 2 sprigs fresh thyme
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 1¼ lb skin-on, bone-in chicken thighs
- 6-8 oz cremini mushrooms, cut in quarters
- 2 sweet potatoes, peeled and sliced
- fresh parsley and thyme, garnishes
Instructions
- Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, paprika, thyme, salt and pepper.
- Place the chicken thighs in a shallow bowl or zip lock bag, pour the marinade over the chicken pieces and toss chicken to coat. Allow to marinate for at least 1 hour or overnight.
- In a medium bowl, add the sweet potatoes and drizzle with olive oil and season with salt, pepper and a pinch or two of paprika.
- Preheat oven to 400℉. Line sheet pan with parchment paper and place chicken pieces throughout the pan. Add the mushrooms and sweet potatoes around the chicken pieces. Drizzle the remaining marinade over the chicken and mushrooms
- Cook for 35-40 minutes with internal temperature at 165℉ or 74℃. Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley and thyme. Serve and enjoy!
It looks easy enough. But after 30 min in the oven at 400-the potatoes are still crunchy and the chicken’s not fully cooked either.
Hi Kasih,
I am sorry to hear this, I know sometimes it is the type of oven can make a difference. I cooked this in a gas oven and an electric oven. Cooking chicken thighs can depend on the size as well. Sweet potatoes will soften when cooked with chicken and it’s juices, and will get crispy when cooked on their own.
Thank you, I appreciate the feedback.
Rose