YOUR SOLIN GENERATED RECIPE
Sticky Maple-Glazed Chicken Thighs with Roasted Sweet Potato Wedges
Savor the perfect blend of sweet and savory with these sticky maple-glazed chicken thighs paired with roasted sweet potato wedges. The chicken is marinated in a luscious maple and soy glaze with hints of garlic and ginger, then oven-roasted until beautifully caramelized. The roasted sweet potato wedges add a delightful, naturally sweet crunch, making this dish a comforting and balanced meal.
INGREDIENTS
6 oz Boneless Skinless Chicken Thighs
1 tbsp Maple Syrup
1 tbsp Soy Sauce
1 clove Garlic, minced
1 tsp Fresh Ginger, grated
1 medium Sweet Potato, cut into wedges
1 tsp Olive Oil
Salt and Pepper to taste
1 sprig Fresh Rosemary
PREPARATION
Preheat your oven to 400°F.
In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and grated ginger to create the glaze.
Place the chicken thighs in a baking dish and season with a pinch of salt and pepper. Pour half of the maple glaze over the chicken, making sure each piece is well coated. Reserve the other half for later.
Toss the sweet potato wedges in a bowl with olive oil, salt, pepper, and a sprig of fresh rosemary until evenly coated.
Arrange the sweet potato wedges on a baking sheet lined with parchment paper.
Place both the chicken and the sweet potato wedges in the oven. Roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F, and roast the sweet potatoes for 20-25 minutes until tender and lightly caramelized.
During the last 5 minutes of cooking, drizzle the remaining maple glaze over the chicken thighs to enhance the sticky, caramelized finish.
Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted sweet potato wedges.