Wednesday, October 10, 2012

Allergy Free Maple Roasted Chicken with Sweet Potatoes

Here's a quick and easy weeknight dinner-chicken and a veggie all in one pan.  Super easy and the kids loved it!  Prince Charming was a huge fan!


Maple Roasted Chicken with Sweet Potatoes
2 packages boneless, skinless chicken breast (I used the package of small tenders)
1 yellow onion, cut into small wedges
3 sweet potatoes cut into 1/2 inch-chunks (or smaller)
2 T olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper
3 T maple syrup (the real stuff!)
2-3 teaspoons thyme

Heat oven to 400.
Arrange chicken, onion, and sweet potatoes in 9x13 foil lined baking dish.
Drizzle oil over chicken and vegetables.
Season with salt and pepper and toss to coat.
Drizzle with maple syrup and sprinkle with thyme.
Roast, stirring once, until chicken is cooked through.  We baked ours for about an hour.

Once ours was done we mashed the sweet potatoes slightly and drizzled a tiny bit of extra maple syrup on top before tossing it one final time.  Then it was ready to serve!  Next time, I'm going to have to double it!

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