Ingredients
- 1 3 1/2- to 4- pound chicken, cut into 8 pieces (see note above)
- 1 yellow onion, cut into 1-inch wedges
- 2 small sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons maple syrup
- 6 sprigs fresh thyme
Directions
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Heat oven to 400° F.
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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.
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Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Recipe Notes
*Note: To cut down on cooking time and make my life easier, I used bone-in skin-on chicken thighs for this recipe. I roasted for about 40 minutes (until the skin was crisp and browned) then let it rest for 5 minutes.
From Real Simple
Sounds great! I'm all over this:) Anything with sweet potatoes and I'm in!!!
my boyfriend LOVES sweet potatoes and this is a great fall recipe! I hope to try it out soon!
This sounds great! I am so ready for some fall meals after our long drawn out summer. Roasted Chicken is the epitome of a fall meal.
Yum, I love a good chicken dinner recipe. I just made a chicken casserole the other day. It's called Artichoke Olive Chicken Bake. I loved it! I'm going to put your recipe on my “To-Make” list, too!
I love sweet potatoes!! It's really a great fall recipe!
Roasted chicken is always my favorite recipe. 🙂 I love this as well.
I made this last night using the maple syrup I bought on my latest trip to Quebec and it was excellent! Topped it off with a nightcap of maple liqueur and cream… aum! Thanks for posting such a delicious recipe.
Since maple syrup is just too expensive on the prairies, I make a chicken and sweet potato recipe with what I have on hand: honey from my dad's apiary, tarragon, a touch of worchestershire sauce, garlic, and a couple teaspoons of dry mustard. To die for! I'm interested to try your variation next time I have maple syrup on my hands though! PS: The texture of the potatoes will be much better if you boil them for about 3 minutes and then add them to the chicken after it has been baking for about half an hour. They won't be crisp but they will take on the flavor of the dish much better.