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

Preheat your oven to 400°F (200°C). In a small saucepan, combine 1/2 cup of maple syrup, 1/4 cup of bourbon, 2 tablespoons of Dijon mustard, and 1 teaspoon of smoked paprika.

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

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 (75°C).

While the chicken is baking, peel and chop 2 large sweet potatoes into chunks. Boil them in a pot of salted water for 15-20 minutes, or until fork-tender.

Drain the sweet potatoes and return them to the pot. Add 2 tablespoons of 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.