I have been so excited to share this recipe with you! This Maple Chicken and Vegetables dish has the best flavor, is healthy, isn’t hard to throw together and did I mention has the best flavor? I am a big fan of pure maple syrup, it just makes everything taste Heavenly. And the thyme is the perfect touch. I highly recommend using chicken thighs as apposed to chicken breasts because chicken thighs are moister and offer a richer, more distinct taste. I am sure if you use chicken breasts it will still taste great, but I just don’t want you to miss out on the flavor this dish has to offer! And even if you think you aren’t an onion fan, just know that the onion gives the dish an overall great taste when cooked with it, just set them aside on your plate if you don’t actually want to eat them and then we can still be friends;)
I found the original recipe in an old church cook book I have. I’m so glad I gave it a try!
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- 1 1/2 lbs chicken thighs or drumsticks
- Poultry seasoning, to taste
- Salt and Pepper to taste
- 2 Cups carrots, cut into 1-inch pieces
- 3 Cups sweet potatoes, peeled ad cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 3/4 Cup pure maple syrup
- 2 Tbs olive oil
- 2 Tbs (or to taste, I usually add more!) fresh thyme, chopped
- Preheat oven to 400 degrees.
- Place chicken (thawed if using frozen) in a 9 x 12 baking dish.
- Rub the poultry seasoning into the chicken, along with the salt and pepper.
- Place carrots, sweet potatoes and onion in baking dish.
- Drizzle the maple syrup and olive oil.
- Sprinkle with thyme and toss to coat.
- Cover with foil and bake for 30 minutes.
- Remove foil, stir and cook for about 35 minutes longer or until chicken is golden brown and a meat thermometer registers at 165 degrees. (you'll just have to watch this and make sure the chicken is cooked, and veggies are soft)
- Let stand, covered with foil for 5-8 minutes before serving.