Preheat your oven to 400°F (200°C).

Peel and chop sweet potatoes into 1-inch cubes, and toss with olive oil, salt, and pepper in a large bowl before spreading on a baking sheet.

Roast sweet potatoes in the oven for 20–25 minutes until tender and caramelized.

In a mixing bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, dried thyme, salt, and pepper to create the marinade.

Marinate the chicken thighs in the mixture for 10–15 minutes.

Remove the baking sheet from the oven and nestle the marinated chicken among the roasted sweet potatoes. Roast for an additional 15–20 minutes until chicken is cooked through.

Let rest for a few minutes and serve in bowls, drizzling any extra glaze on top.