We'd purchased a jar of real maple syrup for our we-three Christmas breakfast, as a treat. It's been used a few times since but I wanted to try it in a savory application as well, and this recipe prompted me to do just that.
We really enjoyed all of the contrasting flavors in this recipe. There is sweetness from the maple syrup, the woodsy scent and flavor of the fresh thyme, and coarsely ground sea salt and black pepper to round out the seasonings. The chicken itself is tender and, thanks to the maple syrup, covered in a roasted glaze. Not one of us - not even the Bear - left behind any onions or sweet potatoes; they had been roasted to an almost candy-like perfection.
Maple Roasted Chicken with Sweet Potatoes
Real Simple
Serves 4
3 1/2 to 4 pounds chicken pieces
1 yellow onion, chopped into 1 inch wedges
2 small sweet potatoes, peeled and cut into 1 inch chunks
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme
Preheat oven to 400F.
Rinse chicken and pat dry. Arrange chicken, onion and sweet potatoes in a baking dish and drizzle with oil. Season with salt and pepper. Toss to coat. Drizzle with maple syrup and arrange thyme over top.
Roast, stirring the vegetables once, until chicken is cooked through - about and hour and 15 minutes. Let rest 10 minutes before serving.
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post a crock pot recipe!
ReplyDeletethis is like my all time favorite meal. i've been making it since it first appeared in the magazine
ReplyDeleteI am so going to try this...and I had meant to drop you a line before and let you know how my cookies turned out. I used your Marthat Stewart "ultimate choc chip" cookie recipe, where the cookies look to be nearly as big as pancakes?
ReplyDeleteWe followed the recipe EXACTLY (apart from the salt; we only put in 1/2 tsp instead of 2 tsp) and they came out thick and cakey! They were delicious, but they didn't look at all like yours. I'll post a photo of them if you're interested. Just thought I would let you know! :)
That's so strange about your cookies! Hmmmmm. I always make sure to drop the baking sheets on the open oven door when I rotate them mid way through baking time, this helps them stay flat - when you drop them they actually sink down visibly...going to check and see if I included that in the recipe post!!
ReplyDelete