Savory Maple-Bourbon Glazed Baked Chicken with Sweet Potato and Sage Mash

Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of bourbon, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, and a pinch of salt and pepper to create the glaze.

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and pepper.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once 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 the top, 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 (75°C).

While the chicken is baking, peel and chop 2 large sweet potatoes into chunks and place them in a pot of boiling salted water.

Cook for 15-20 minutes until tender, then drain and return to the pot. Add 2 tablespoons of unsalted butter, 1/4 cup of milk, 1 teaspoon of dried sage, and salt and pepper to taste.

Mash until smooth and creamy. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.

Serve the glazed chicken thighs over a generous scoop of sweet potato mash, drizzling any remaining glaze from the skillet on top for extra flavor.