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!
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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.
Maple Roasted Chicken & Sweet Potatoes
By: Tessa Arias
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Yield: 2 -4 servings
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Maple Roasted Chicken & Sweet Potatoes is the perfect Sunday fall supper recipe. Your family will love it, and you’ll love making it!
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
Instructions
- 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.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
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
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About Tessa
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I’m a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!).
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.
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.
Roasted chicken is always my favorite recipe. 🙂 I love this as well.
I love sweet potatoes!! It's really a great fall recipe!
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!
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.
my boyfriend LOVES sweet potatoes and this is a great fall recipe! I hope to try it out soon!
Sounds great! I'm all over this:) Anything with sweet potatoes and I'm in!!!