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Fall Harvest Recipe: Maple Glazed Chicken with Sautéed Kale, Sweet Potatoes, and Cranberries

Chef Geoff Tracy joined the First Lady today for the Fall White House Kitchen Garden Harvest along with a few of this year’s Kids’ State Dinner winners and students from schools across the country participating in farm to school programs. Chef Geoff and his team of student helpers prepared Maple Glazed Chicken with Sautéed Kale, Sweet Potatoes, and Cranberries for everyone to enjoy.

This fall, Chef Geoff will be joining Kids’ State Dinner winner Esther Matheny from Maryland to host free and healthy cooking demonstrations to help teach kids and families in their community basic cooking skills as part of the Kids and Chefs Cook for Success Program.

Check out the recipe below and try it out at home!

Serves 6 people


For the roasted chicken:

  • 12 chicken thighs
  • 2 tbsp thyme, fresh chopped
  • 2 tbsp rosemary, fresh chopped
  • 2 tbsp sage, fresh chopped
  • 2 tbsp Garlic, fresh chopped
  • Olive oil, as needed
  • Salt and pepper to taste

For the maple glaze:

  • 2 cups maple syrup
  • 1 cup apple cider

For the vegetables:

  • 4 bunches kale, chiffonade
  • Olive oil, as needed
  • 2 cups dried cranberries (sweet), rehydrated in hot water, drained
  • 4 cups sweet potato, medium dice, roasted in oven until tender
  • 1 cup chicken broth/stock
  • 3 tbsp apple cider vinegar
  • Salt and pepper to taste

Dry chicken with paper towel. Toss thighs in a large bowl with chopped herbs and garlic and olive oil. Season with salt and pepper. Roast at 375 °F until golden brown and internal temperature of 165 °F+. 

For the maple glaze, combine syrup and cider. Bring to a boil. Simmer 8 minutes until it begins to thicken. Brush on chicken before serving. 

For the vegetables, heat olive oil and add kale. Then add broth and cranberries. Cover and cook 3-4 minutes stirring occasionally. Add sweet potatoes and cider vinegar. Season to taste.