Savory Maple-Dijon Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato Mash

Begin by preheating your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of soy sauce, and 1 teaspoon of garlic powder to create the glaze.

Season 4 boneless, skinless 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 and sear them for 4-5 minutes on each side until golden brown.

Pour the maple-Dijon glaze over the chicken, ensuring it is well coated. Add 1 pound of halved Brussels sprouts around the chicken in the skillet, drizzling them with an additional tablespoon of olive oil, salt, and pepper.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.

While the chicken and Brussels sprouts are roasting, peel and chop 2 medium sweet potatoes into chunks.

Boil them in a pot of salted water for 15-20 minutes until fork-tender. Drain the sweet potatoes and return them to the pot.

Add 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt, then mash until smooth and creamy.

Once the chicken and Brussels sprouts are done, remove the skillet from the oven and let the chicken rest for a few minutes.

Serve the glazed chicken alongside the roasted Brussels sprouts and a generous scoop of sweet potato mash, drizzling any remaining glaze from the skillet over the top for extra flavor.