Maple Roasted Chicken with Sweet Potatoes

I am, heaven forbid, posting this recipe without my own picture. The night I made this we were in a major hurry. My kids were starving, my husband was annoyed, so we just ate. And I regret it.

It was hands down my favorite thing I've made in MONTHS. I'd make it again right now if I had more sweet potatoes.

So, this is to say that the picture comes from REAL SIMPLE, which is where the recipe is from. And yes, it was really simple!

Some notes: I didn't use a whole cut up chicken. I'm not sure what it is about my makeup, but I dislike bone-in chicken. My husband and children love it, I don't. So, we used Boneless Skinless Chicken Thighs.

Maple-Roasted Chicken with Sweet Potatoes


1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks (I used way more)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons real maple syrup
6 sprigs fresh thyme (*I only had rubbed... it worked fine!)

Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 625.18(49% from fat); FAT 34.5g (sat 8.64g); CHOLESTEROL 222.91mg; CALCIUM 59.39mg; CARBOHYDRATE 19g; SODIUM 457.81mg; PROTEIN 56.66mg; FIBER 1.41g; IRON 3.98mg