Crispy Maple-Bourbon Chicken with Sweet Potato and Sage Hash

Begin by preheating your oven to 400°F. In a large bowl, combine 1/2 cup of all-purpose flour, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and a pinch of salt.

Mix well to create the seasoned flour. Next, take 4 boneless, skinless chicken thighs and coat each piece in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the coated chicken thighs to the skillet and sear for 4-5 minutes on each side until golden brown.

While the chicken is cooking, prepare the maple-bourbon glaze by combining 1/4 cup of maple syrup, 2 tablespoons of bourbon, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar in a small saucepan.

Bring the mixture to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.

Once the chicken is browned, pour the maple-bourbon glaze over the chicken in the skillet, ensuring each piece is well coated.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the sweet potato and sage hash. In a separate skillet, heat 1 tablespoon of olive oil over medium heat.

Add 2 cups of diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.

Add 1/2 cup of diced onion and 2 cloves of minced garlic to the skillet, cooking for an additional 5 minutes until the onion is translucent.

Stir in 1 tablespoon of fresh chopped sage and season with salt and pepper to taste. Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.

Serve the crispy maple-bourbon chicken over the sweet potato and sage hash, drizzling any remaining glaze from the skillet on top for extra flavor.