Maple roasted chicken with carrots and sweet potatoes

The wind is howling outside, and I’ve been baking up a storm, very happy to be inside rather than out there where the temperature is dropping.  Along with trying to get back in the swing of planning my meals for the week, I’m also trying to make sure I use up things I’ve got before they go bad.  Using what you’ve already bought has got to be the most basic rule of grocery budgeting, right?

Anyway, today that involved using up some sweet potatoes.  The last few years, Aldi has had 3 lb. bags of sweet potatoes for less than a dollar a bag.  What a deal!  But it’s not such a good deal if I let the potatoes go bad sitting in the cupboard…  So, today I made a batch of this.  I’ve lost the original recipe, but it goes something like this:

Ingredients:

  • sweet potatoes
  • baby carrots (or whole carrots peeled and chopped into finger-length sticks)
  • chicken (bone-in thighs or chicken breasts)
  • 2 onions
  • 1/3 cup olive oil (or less if you’d prefer)
  • 1/3 cup maple syrup
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt

Directions:

  1. Grease a 8 x 11 inch pan.
  2. Preheat the oven to 350° F.
  3. Put the chicken in the pan.
  4. Peel and quarter the onions.  Put in the pan with the chicken.
  5. Peel and cut the sweet potatoes into chunks.  Add them to the pan with the chicken and onions.
  6. Pour the carrots in with everything else.
  7. Mix the olive oil, maple syrup, pepper, and salt together and pour over the vegetables and meat, stirring to coat.
  8. Bake until the chicken and vegetables are done, covering part-way through if it starts getting too brown.  Stir it every now and then to coat everything with the syrup/oil mixture again.

The cooking time will vary depending on what kind of chicken pieces you’re using.  The amounts of everything can be adjusted to suit your tastes, what’s on hand, etc.  This is a simple, one dish meal, that I love every time.

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