Maple Roasted Chicken Thighs with Sweet Potatoes

Maple-Roasted Chicken Thighs with Sweet Potatoes

This autumnal take on roast chicken is perfect for a chilly fall night. The ingredients — maple syrup, chicken thighs, and sweet root vegetables — are rustic and really satisfying.

Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 40 minutes Ingredients
PPS*: 5

• 4 large skinless chicken thighs (about 1 1/2 pounds with bones)
• 2 small sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
• 1 small onion, cut into 1-inch pieces
• 1/2 (16-ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks
• 1/4 cup maple syrup Directions

1. Preheat oven to 450° F.
2. In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

Nutritional Information Based on individual serving: Calories: 290; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 695 mg; Carbohydrates: 41 g; Fiber: 4 g; Protein: 21 g

Tips There's nothing simpler than roasted meat and vegetables; a tasty glaze makes them special.

*PPS- Points Per Serving