1.5poundsbone-inskin on chicken thighs, trimmed of excess fat
1cup4 ounces raw pecan halves
1large sweet potatoabout 1 pound, cut into wedges/thick slices
3tablespoonsmaple syrup
2tablespoonsdijon mustard
1tablespoonolive oil
1tablespoonapple cider vinegar
1/2teaspooncinnamon
1/4teaspoonnutmeg
kosher salt & freshly ground pepper
freshly chopped herbs for servingparsley, thyme, rosemary, etc.
Instructions
Preheat oven to 400°F convection roast if you have that setting. Otherwise, 425°F.
Place the trimmed chicken thighs skin side up on a clean surface and season liberally to taste with salt and pepper then transfer to a large bowl.
Add the pecans and sweet potatoes to the bowl with the chicken.
In a separate small bowl, whisk together the maple syrup, mustard, olive oil, apple cider vinegar, cinnamon and nutmeg.
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.
Spread out onto a foil lined baking sheet in an even single layer.
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!
Remove from oven, garnish with fresh herbs and serve.