Maple-Roasted Chicken with Sweet Potatoes

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Maple-Roasted Chicken

It’s hard to work all day and come home and make a tasty dinner. I know. That’s why I am always searching for really, really simple recipes that I can make when I’m tired, and frustrated, and tired, and fed up with the world. Well, I hit the jackpot with this recipe. It has few ingredients, it’s really simple, and once you get it in the oven you can lay on the couch, prop your feet up, and read a good book. Or you know, you could clean up the house and do some laundry. Whatever.

My only complaint with this recipe is that it does not call for enough sweet potatoes. The sweet potatoes were so good, believe me, you are going to want more. Next time I will probably double the sweet potatoes, because we were left, dejectedly moving the chicken pieces around to try and find some more sweet potato morsels. It heats up beautifully for lunch the next day and makes all your coworkers jealous..if you’re in to that sort of thing. I’m not saying I’m into that sort of thing, I’m also not saying whether I laid on the couch and read.

You can find the recipe online, Maple-Roasted Chicken with Sweet Potatoes, and I’ve also posted it down below.

Maple-Roasted Chicken with Sweet Potatoes
Serves 4

1 3 1/2- to 4-pound chicken, cut into 8 pieces (I used 4 thighs, 4 legs)
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks (more, you need more)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

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.

Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.


This will be my entry for this week’s Bookmarked Recipes hosted by Ruth at Ruth’s Kitchen Experiments.

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  1. says

    How would you modify this recipe for a whole roasted chicken? The sweet potatoes and onions? I’m squeamish about cutting up chicken while it’s raw. (Weird , I know.)

  2. says

    The recipe calls for 2 smallish sweet potatoes and that can vary a lot. And you said to double that amount.

    About how many cups would you estimate double the amount would be?

  3. says

    I know you looked sorry to not be able to share, while you were revelling in your delightful chicken. I agree that more sweet potatoes would be in order.

  4. says

    I tried this last night as I had some sweet potatoes ready for service. This meal is delicious! I give it five *Swimmies*. Thanks!

    Note: solved the “hate to cut up raw chicken” and my preference for white meat dilemma by using chicken breasts.

  5. says

    ooooh—i’ll bet the maple and the chicken juices do magical, wonderful things to those sweet potaters! great recipe–and you’re so right about the joy of no-fuss dinners. :)

  6. Pam says

    Cali – there are lots of schools of thought on roasting a whole chicken, some like high heat, some like low heat.

    Red – I would just use how many you think your family would eat. I made enough chicken for 4 servings, so two biggish sweet potatoes would work. I would also then maybe double the glaze.

    Peter – is this a Canadian dish? I should move to Canada!

    Natashya – yep, carbs and books, it’s a good combination.

    Mike – it really is so easy.

    Marjie – you’d have to make a bunch of sweet potatoes to feed your crew.

    Pam – You should really try it!

    Joy – let me know if you try it.

    Terri – what’s in the horseradish cream sauce?

    Noble – thanks

    Cali – I’m so glad you liked it!

    Granny – it’s a coarse salt.

    Grace – no fuss is the way to go!

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