Maple Balsamic Chicken with Mushrooms and Sweet Potatoes

4 from 2 votes

Maple Balsamic Chicken with Mushrooms and Sweet Potatoes

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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Servings:

Calories: 470kcal

Author: Rose

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!

Notes

When cooking chicken thighs with or without bone-in and the same for the chicken breasts, always check the internal temperature. They should be 165℉ or 74℃.

Nutrition