Maple-Dijon Chicken Legs with Roasted Sweet Potatoes

Heat the oven to 425 F (220 C) and line a large rimmed sheet pan with parchment. Pat the chicken legs dry, rub them with 1 tbsp olive oil, the smoked paprika, 1 tsp salt, the pepper and half the thyme leaves.

Tip: Dry skin is what crisps; any moisture left on it steams instead.

Toss the sweet potato wedges and red onion wedges with 1 1/2 tbsp olive oil and the remaining salt. Spread them around the edges of the pan and set the chicken legs skin-up in the middle, with space between each piece.

Tip: Keep the wedges in one layer so they caramelize instead of steaming.

Roast for 25 minutes, until the chicken skin is turning golden and the sweet potatoes are browning underneath. Meanwhile stir the maple syrup, Dijon, grated garlic and remaining thyme together in a small bowl until smooth.

Tip: The glaze goes on late on purpose; maple scorches if it roasts the whole time.

Pull the pan out, turn the sweet potato wedges over and tuck the halved tomatoes cut-side up into the gaps with the last 1/2 tbsp olive oil. Brush half the glaze over the chicken and roast 10 minutes more.

Tip: Cut-side up keeps the tomato juices in the tomatoes instead of flooding the pan.

Brush the chicken with the rest of the glaze and roast 8 to 10 minutes, until the glaze is sticky and lacquered, the thickest part of the thigh reads 82 C (180 F), the wedges are caramelized at the tips and the tomatoes have slumped and wrinkled.

Tip: If the glaze darkens too fast, lay a piece of foil loosely over the chicken for the last few minutes.

Rest the pan for 5 minutes, then plate each chicken leg with sweet potato wedges, onion and tomatoes, spooning the sweet-tart pan juices over the top.

Tip: Press a tomato half into the pan juices before spooning; it thickens them into a quick sauce.