Ingredients
Method
Sheet Pan Roasting Instructions
- Preheat your oven to 400°F (200°C). Line an extra-large rimmed baking sheet with parchment paper or heavy-duty foil lightly misted with olive oil spray for effortless release.
- In a medium bowl or glass measuring cup, whisk together the pure maple syrup, whole-grain Dijon mustard, 2 tablespoons olive oil, apple cider vinegar, minced garlic, chopped rosemary, thyme, smoked paprika, sea salt, and black pepper until emulsified.
- Arrange the cubed sweet potatoes and red onion wedges across the prepared sheet pan. Drizzle with 1 tablespoon olive oil and toss lightly with a pinch of salt and pepper. Spread into an even layer, leaving spaces for the chicken thighs.
- Pat the chicken thighs completely dry with paper towels. Place them onto the sheet pan nestled among the sweet potatoes. Using a silicone pastry brush, generously brush two-thirds of the maple Dijon glaze over the chicken thighs, making sure to coat the tops and sides evenly.
- Transfer the sheet pan to the oven and roast for 15 minutes.
- Remove the sheet pan from the oven. Scatter the fresh green beans around the chicken. Baste the chicken thighs with the remaining maple Dijon glaze and spoon any caramelized pan juices over the sweet potatoes.
- Return to the oven and roast for an additional 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender with golden caramelized edges. For extra crispy caramelized skin, switch to broil for the final 2 minutes.
- Let the chicken rest for 5 minutes on the sheet pan before serving so juices redistribute. Spoon pan glaze over each portion and garnish with fresh rosemary sprigs.