Roasted Chicken Thighs with Maple Sweet Potatoes
An easy one-pan meal that’s loaded with fall flavors!
- 4 Bone-in skin on chicken thighs or breasts
- Cooking spray
- 1 tablespoon Olive oil
- 1 tablespoon Maple syrup
- Salt and pepper to taste
- 4 Sweet potatoes peeled and cut into 2-inch pieces
- 2 Apples cored and cut into wedges
- 2 tablespoons Chopped parsley
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
In a small bowl whisk together the maple syrup, olive oil, and salt and pepper to taste.
Place the sweet potatoes and apples on the sheet pan and drizzle with the maple syrup mixture; toss to coat.
Add the chicken to the pan and season generously with salt and pepper.
Bake for 45 minutes or until chicken is done and potatoes have started to caramelize.
Sprinkle with parsley and serve immediately.
Calories: 453kcal | Carbohydrates: 42g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 164mg | Potassium: 805mg | Fiber: 6g | Sugar: 17g | Vitamin A: 18600IU | Vitamin C: 8.6mg | Calcium: 70mg | Iron: 1.9mg