1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

2. In a large bowl, toss the sweet potato cubes with 2 tablespoon of olive oil, garlic powder, salt, and pepper until they are evenly coated. Spread the seasoned sweet potatoes in a single layer on one half of the prepared baking sheet.

3. In the same bowl, combine the chicken breasts with the remaining olive oil, maple syrup, apple cider vinegar, thyme, salt, and pepper. Gently toss the chicken to ensure it is coated evenly with the flavorful marinade.

4. Arrange the maple-glazed chicken breasts on the other half of the baking sheet, making sure they are not overlapping.

5. Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork.

6. While the chicken and sweet potatoes are roasting, melt the butter in a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3–4 minutes, or until they are fragrant and lightly toasted. Remove the skillet from the heat.

7. Once the chicken and sweet potatoes are done, remove the baking sheet from the oven. Sprinkle the toasted pecans over the sweet potatoes. Transfer the maple-glazed chicken and sweet potatoes to a serving platter and garnish with freshly chopped parsley before serving.