Crispy Maple-Bourbon Chicken with Sweet Potato and Apple Hash

Begin by preheating your oven to 400°F. In a small bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of bourbon, 1 tablespoon of Dijon mustard, and 1/2 teaspoon of smoked paprika to create the glaze.

Set this mixture aside. Next, season 4 bone-in, skin-on chicken thighs with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs over and pour the maple-bourbon glaze over them, ensuring they are well coated.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the sweet potato and apple hash. Peel and dice 2 medium sweet potatoes and 1 large apple into small cubes.

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and cook for 10 minutes, stirring occasionally, until they begin to soften.

Add the diced apple, 1/2 teaspoon of cinnamon, and a pinch of salt to the skillet. Cook for an additional 5-7 minutes until the apples are tender and the sweet potatoes are fully cooked.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes. To serve, place a generous scoop of the sweet potato and apple hash on each plate and top with a crispy chicken thigh.

Drizzle any remaining glaze from the skillet over the chicken for added flavor. Garnish with fresh parsley if desired, and enjoy your delicious meal!