Maple-Roasted Chicken Thighs with Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large skinless chicken thighs, about 1 1/2 pounds with bones 2 small (about 1 pound total) sweet potatoes , peeled and cut into 1-inch chunks1 small onion, cut into 1-inch pieces8 ounce(s) baby carrots – or parsnips - cut into 1-inch chunks1/4 cup(s) maple syrup1 tsp salt1/2 tsp ground black pepper
Preheat oven to 450° F.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SNIKTAW.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SNIKTAW.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 2.7 g
- Cholesterol: 56.7 mg
- Sodium: 741.0 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 5.5 g
- Protein: 16.0 g
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