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

Begin by preheating your oven to 400°F. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper to create the glaze.

Pat 4 boneless, skinless 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 the oil is shimmering, add the chicken thighs and sear for 4-5 minutes on each side until golden brown.

Pour the maple-mustard glaze over the chicken, ensuring each piece is well coated. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

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 1/4 cup of unsalted butter, 1/4 cup of milk, and 1 tablespoon of finely chopped fresh sage to the sweet potatoes.

Mash until smooth and creamy, seasoning with salt and pepper to taste. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.

Plate the chicken alongside a generous scoop of the sweet potato mash, drizzling any remaining glaze from the skillet over the top for added flavor.

Garnish with additional sage leaves if desired, and enjoy your comforting, soul-warming meal!