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
adapted from Real Simple Magazine
Dinner | Servings: 4
Prep time: 10 min | Cook time: 1 hour 15 min | Total time: 1 hour 35 min
- 1 (3 1/2 to 4 lb) whole 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. pepper
- 4 tbsp. maple syrup
- 6 sprigs fresh thyme or 2 tsp. dried
- 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.
- Drizzle the oil over the chicken and vegetables and season wilt he salt and pepper. Toss to coat.
Drizzle with the maple syrup and top with thyme.
- Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour 15 minutes. Let rest for 10 minutes before serving.