Savory Maple-Mustard Glazed Chicken with Sweet Potato Mash and Sautéed Greens

Begin by preheating your oven to 400°F (200°C). Next, season the chicken thighs with salt and pepper on both sides.

In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and a splash of apple cider vinegar to create the glaze.

Heat a large oven-safe skillet over medium-high heat and add olive oil. Once the oil is hot, place the chicken thighs skin-side down in the skillet and sear for about 5 minutes until golden brown.

Flip the chicken thighs over and pour the maple-mustard glaze over them, ensuring they are 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 (75°C).

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

Drain the sweet potatoes and return them to the pot. Add butter, a splash of milk, and a pinch of salt, then mash until smooth and creamy.

For the sautéed greens, heat a tablespoon of olive oil in a separate skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Toss in the chopped kale or spinach and sauté for about 5 minutes until wilted. Once the chicken is done, remove it from the oven and let it rest for a few minutes.

Serve the glazed chicken thighs on a plate with a generous scoop of sweet potato mash and a side of sautéed greens.

Drizzle any remaining glaze from the skillet over the chicken for extra flavor. Enjoy your comforting and healthy meal!