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Posted by Emily 
Tags: chicken, easy, maple syrup, onions, sweet potatoes
I was reading someone’s blog the other day and they mentioned sweet potatoes, insinuating that the majority of people don’t like them. Is this true? Because if it is, then I am making it my mission to spread the word about sweet potatoes. I love them so much I could eat them every single night. I guess when people think of sweet potatoes they mostly think of sweet potato casserole at Thanksgiving, and while I love me some yams, there is sooo much more you do with sweet potatoes.
This recipe is a new staple in my house as it combines my two favorite things into one dish and it is oh so yummy. I also love that this is a very simple, one-pot dish. I guess you could serve with it some rice or a vegetable, but chicken and sweet potatoes are always enough food to fill me up.
Now, I do understand if the idea of maple syrup on chicken makes your stomach crawl, but I assure that once the dish is cooked, you just get this wonderfully subtle maple-y flavoring to the whole dish, there’s nothing syrupy or sticky about it.
Maple Roasted Chicken with Sweet Potatoes
from Real Simple Magazine
Ingredients
- 1 3 1/2 to 4 lb chicken, cut into 8 pieces (I buy a pre-cut chicken because I hate butchering things)
- 1 yellow onion, cut into 1 inch wedges
- 2 small sweet potatoes, peeled and cut into 1 inch wedges
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 tbsp. maple syrup
- 6 sprigs fresh thyme (or 2 tsp. dried)
Process
1. Heat oven to 400 degrees (F). Rinse the chicken and pat it dry. Arrange chicken, onion, and sweet potatoes in a 9-by-13 baking dish.
2. Drizzle the oil over the chicken and vegetables and season wilt he salt and pepper. Toss to coat.
3. Drizzle with the maple syrup and top with thyme.
4. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
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