Maple Roasted Chicken & Sweet Potatoes

 
 
I stumbled upon this recipe on Real Simple’s website at the start of spring this past year. I was bummed because it was the perfect Autumn recipe but I found it during the wrong season. So I bookmarked it and waited until now to make it and share with you. I love the idea of taking a simple and well known dish, in this case roast chicken with veggies, and putting a seasonal twist on it. Make this dish for dinner this week and your family will love you. Hell, you will love you.

Recipe Rundown
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.  

Maple-Roasted Chicken & Sweet Potatoes
From Real Simple
  • 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
  1. Heat oven to 400° F.
  2. 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.
  3. 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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8 Responses to “Maple Roasted Chicken & Sweet Potatoes”

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    1
    Pretty. Good. Food. — October 24, 2010 at 7:38 pm

    Sounds great! I'm all over this:) Anything with sweet potatoes and I'm in!!!

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    2
    claire — October 25, 2010 at 3:15 am

    my boyfriend LOVES sweet potatoes and this is a great fall recipe! I hope to try it out soon!

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    3
    Katie @ goodLife {eats} — October 25, 2010 at 12:21 pm

    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.

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    4
    Sophia — October 25, 2010 at 5:05 pm

    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!

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    5
    Cherine — October 25, 2010 at 6:01 pm

    I love sweet potatoes!! It's really a great fall recipe!

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    6
    Little Inbox — October 26, 2010 at 12:58 am

    Roasted chicken is always my favorite recipe. :) I love this as well.

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    7
    LQ — October 28, 2010 at 2:49 pm

    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.

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    8
    B — December 2, 2011 at 7:56 pm

    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.

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