Maple Roasted Chicken Thighs with Sweet Potatoes
Instructions:
A mixed-greens salad or green beans with almonds would go nicely with this hearty autumn dish. 4 large bone-in chicken thighs (about 11â„2 pounds), skin and fat removed 2 small sweet potatoes (about 1 pound total), peeled and cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1â„2 (16-ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch pieces 1â„4 cup maple syrup 1 teaspoon salt 1â„2 teaspoon ground black pepper
Makes 4 main-dish servings Prep: 15 minutes Roast: 40 minutes
- Preheat oven to 450°F.
- In jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato, onion, carrots, maple syrup, salt, and pepper; toss to coat.
- Roast chicken mixture, stirring vegetables once and turning chicken halfway through roasting, until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, 40 to 45 minutes.