Sheet Pan Maple Mustard Chicken with Pecans and Sweet Potatoes

Perfect for a weeknight dinner or effortless entertaining option, this recipe for Sheet Pan Maple Mustard Chicken with Pecans and Sweet Potatoes combines pecans, maple syrup, Dijon mustard, cinnamon and nutmeg for a flavor-packed meal.

Sheet Pan Maple Mustard Chicken with Pecans and Sweet Potatoes

Prep Time

10 minutes

Cook Time

20 minutes

Serves

4 people

Perfect for a weeknight dinner or effortless entertaining option, this recipe for Sheet Pan Maple Mustard Chicken with Pecans and Sweet Potatoes combines pecans, maple syrup, Dijon mustard, cinnamon and nutmeg for a flavor-packed meal. Pecans add a nutritious crunch and the best part? Only one dish to clean!

This recipe was created by Gina Matsoukas, Running to the Kitchen, on behalf of the American Pecan Council.

Ingredients

  • 1 cup raw pecan halves
  • 4 chicken thighs (bone in, skin on), trimmed of excess fat
  • 1 large sweet potato (about 1 pound), cut into wedges/thick slices*
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil or pecan oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • To taste kosher salt & fresh ground pepper
  • To taste fresh chopped herbs for serving (parsley, thyme, rosemary, etc.)

Preparation

  • 1 Preheat oven to 400°F. convection roast if you have that setting. Otherwise, 425°F.
  • 2 Place the trimmed chicken thighs skin side up on a clean surface and season liberally with salt and pepper then transfer to a large bowl.
  • 3 Add the sweet potatoes and pecans to the bowl with the chicken.
  • 4 In a separate small bowl, whisk together the maple syrup, mustard, olive oil, apple cider vinegar, cinnamon and nutmeg.
  • 5 Pour the mixture into the large bowl with the chicken. Gently toss everything together until the chicken, sweet potatoes and pecans are all evenly coated.
  • 6 Spread out onto a foil lined baking sheet in an even single layer.
  • 7 Roast for about 20 minutes or until chicken is fully cooked, flipping the sweet potatoes and pecans 1-2 times during cooking to ensure even browning and caramelization. If you want a deep golden-brown skin on the chicken, finish under the broiler for about 1 minute, watching carefully so it doesn’t burn!
  • 8 Remove from oven, garnish with fresh herbs and serve.

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