Monday, November 19, 2007

Maple-Roasted Chicken with Sweet Potatoes

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
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.

Yield: 4 servings

To use frozen casserole: thaw in refrigerator and finish cooking at 400° F. It may be helpful to baste the potatoes with the juice in the bottom of the pan.

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

CALORIES 625.18 (49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg

From Real Simple, DECEMBER 2005

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