Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper until well coated. Spread them evenly on a baking sheet.

While the sweet potatoes roast, whisk together the Dijon mustard, maple syrup, apple cider vinegar, remaining olive oil, thyme, salt, and pepper in a medium bowl until well combined.

Add the chicken thighs to the marinade, ensuring each piece is coated. Allow to sit for 10-15 minutes.

After roasting the sweet potatoes for 15 minutes, add the marinated chicken thighs to the baking sheet.

Return to the oven and roast for an additional 15-20 minutes until the chicken juices run clear and it reaches an internal temperature of 165°F (75°C).

Remove from the oven and let rest for a few minutes before serving in bowls, allowing the glaze to coat everything beautifully.