Maple Roasted Chicken & Sweet Potatoes

This is one of my fave go-to’s for a quick and simple comforting dish.  I usually cook this dish in fall or winter, when I’m craving something cozy and warm, but there’s no rule that says you can’t have comfort food in summer, too!  Plus, it’s so easy… literally a teensy prep, roast, and done.  I like that.


I highly recommend using bone-in/skin-on chicken… both breasts or thighs work.  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 thighs or breasts. bone-in/skin-on

2 large sweet potatoes

1 yellow onion

3 tbsp maple syrup (the real stuff)

8 sprigs fresh thyme

2 tbsp olive oil

3/4 tsp salt, plus more to taste

1/4 tsp pepper, plus more to taste

optional: fresh thyme, to garnish


Preheat oven to 400 degrees

Peel sweet potatoes

Then chop them into about 1 inch thick pieces

(smaller rounds can be left whole, cut larger ones in half)

Roughly chop up onion into about 1 inch pieces

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, skin side down

Top with thyme sprigs and place on center rack in oven

Bake about 40 minutes, uncovered

About half way through, stir veggies

(The thyme leaves should begin to fall off and dry as it cooks)

Once cooked, turn chicken over so skin side is up

Broil for only a couple of minutes, until golden brown and 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 salt, pepper, and fresh thyme leaves if you want… then gobble!



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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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