Recipe by the accidental glutton
This recipe sounds amazing for a simple fall supper. From Real Simple magazine.
Top Review by GayeofPA
I often use this for company--it's a great recipe for gluten-free eating. With the original recipe, sometimes the chicken comes out rather tough, so I make sure the chicken is on the bottom and I cover the entire thing with foil for the whole time. I use honey instead of maple syrup.
- 1 whole chicken, cut into 8 pieces (about 4 pounds)
- 1 yellow onion, cut into 1-inch wedges
- 2 small sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons maple syrup
- 6 sprigs fresh thyme
Directions See How It's Made
- Heat oven to 400°F Rinse the chicken and pat it dry.
- Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish.
- Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat.
- Drizzle with the maple syrup and top with the sprigs of thyme.
- Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes.
- Let rest for 10 minutes before serving.
- Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.