Savory Maple-Sriracha Glazed Baked Chicken with Sweet Potato and Kale Hash

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

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

Place the chicken thighs in a baking dish and brush generously with the maple-Sriracha glaze. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.

While the chicken is baking, peel and dice 2 medium sweet potatoes into 1/2-inch cubes. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.

Add 2 cups of chopped kale to the skillet and season with salt and pepper. Cook for an additional 5 minutes, or until the kale is wilted and the sweet potatoes are tender.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving. Serve the chicken thighs over the sweet potato and kale hash, drizzling any remaining glaze from the baking dish over the top for extra flavor.