Taste: Mildly sweet and just plain tasty. This is the kind of dish I want to keep eating even when I’m full.
Texture: The chicken skin is wonderfully crisp which is quite possibly one of my favorite textures on the planet. However, I also love crisp potatoes which this recipe lacks.
Ease: Very very very easy. Anyone can make this.
Appearance: Rustically beautiful.
Pros: Fresh, simple, seasonal.
Cons: The texture of the potatoes while favorable, weren’t my favorite.
Would I make this again? Probably!
*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.
- 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
- 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.