Rosemary Maple Roasted Chicken with Sweet Potatoes

[BakerAunt]

Rosemary Maple Roasted Chicken with Sweet Potatoes

Recipe adapted from an online recipe attributed to Sara Quessenberry (November 2005)

4 pounds chicken (cut up whole one, chicken thighs, or even whole legs)
about 6 small sweet potatoes, peeled and cut into one-inch pieces
olive oil
salt and freshly ground pepper
Real maple syrup (B grade gives a more intense flavor, but A will work)
cracked Rosemary (I use Penzey's)

Heat oven to 400F.

Line a large half sheet pan with baking parchment paper. (I've used Reynolds non-stick foil but the parchment paper works better.)

Arrange chicken and sweet potato in pan Drizzle olive oil over the sweet potatoes. Season with salt and pepper. Sprinkle with rosemary. Drizzle maple syrup over the chicken and sweet potatoes.

Roast for about an hour, until chicken is cooked throughout. (If using whole chicken legs, about 1 hour, 15 min.) Spoon drippings over the sweet potatoes, and let rest for 10 minutes before serving.

Note: I like to make a big batch, so that we have leftovers. Leftover chicken can then be used in other recipes. I usually use whole chicken legs, but I've also used chicken thighs.

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