Maple Roasted Chicken & Sweet Potatoes

This is one of my fave go-to’s for a quick and simple comfort dish.  I usually cook this dish in fall or winter, when I’m craving something comforting and warm, but there’s no rule that says you can’t have comfort food in summer!  Plus, it’s so easy… not only can you not mess this up, but it’s also a great go-to when feeling rushed or tired after a long day of work.
I highly recommend using bone-in/skin-on chicken… either breasts or thighs work (or both!).  The skin gets crispy and delicious and keeps the chicken moist.  The veggies are simple… just chop up some sweet potatoes and an onion, throw ‘em in a pan with some olive oil, maple syrup, and fresh thyme, and then toss in a dash of salt and pepper… easy right?  Then you bake it for about one hour and voila… done!  You might be thinking maple syrup in poultry sounds a bit bizarre, but it’s really good (sorry guys but the Aunt Jemima stuff won’t work here- it’s gotta be the good stuff).  You don’t need much though, just enough so that when mixed with the natural sweetness of the sweet potatoes and the earthy tones of the thyme, it creates a sweet savory coating for the veggies and chicken… yum.  Bonus about this dish… you don’t have to worry about exact measurements- you can literally just toss the stuff together, bake, and eat.  Five main ingredients, one hour, and boom… you have din din :)
2-4 chicken pieces, depending on how many you’re serving (bone-in, skin-on)
2 sweet potatoes
1 yellow onion
3 tbsp maple syrup (the real stuff- makes a huge difference)
8 sprigs fresh thyme
2 tbsp olive oil
3/4 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees
Begin by peeling sweet potatoes
Then chop them into about 1 inch thick pieces
Chop up onion into about 1 inch pieces also- you want
the onions and potatoes similar in size
In a large baking dish, arrange chicken evenly on bottom
Pour in olive oil and maple syrup and sprinkle chicken with salt, pepper, and garlic
Toss in potatoes and onions
Mix well to evenly coat veggies and chicken
Position chicken on bottom of
pan so that it will cook in liquid and stay moist!
Top with thyme sprigs and place on center rack in oven
For bone-in, bake for about 1 hour, uncovered
About half way through, stir veggies and chicken to re-coat everything in liquid
(The thyme leaves should begin to fall off and dry as it cooks)
If using boneless breasts (as shown below- I pictured both to show each) keep
the chicken on bottom of pan, drenched in the
liquid and cook chicken about 40 minutes or so, until chicken is done and potatoes are soft
If using skin-on chicken, you have the option of browning the skin…
turn oven to broil and let it cook for only a couple of minutes, until crispy
To serve…
Plate chicken and then top with potatoes and onions
As with all meat, I recommend letting it sit for about 10 minutes before cutting into it…
Sprinkle with a little cracked pepper or salt if want and enjoy!!
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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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