Fall. Have I mentioned it’s my favorite season? And for so many reasons. With one of the biggest being – the FOOD.
After all, it’s always all about the food…isn’t it?
Maple Roasted Chicken & Sweet Potatoes
slightly adapted from Handle the Heat
6 chicken thighs, bone in and skin on
1 yellow onion, cut in wedges
3 sweet potatoes, cut in chunks
2 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon dried thyme
3 tablespoons maple syrup
Preheat oven to 400 degrees. Arrange chicken, onion and potatoes in a 9×13 baking dish. Drizzle oil over chicken and vegetables and season with salt, pepper and thyme. Toss to coat. Drizzle with syrup.
Roast until chicken is cooked through, about 70-75 minutes. Turn vegetables halfway through. Let rest for 10 minutes before serving.