Makes 4 servings.
1 3 1/2- 4-pound chicken, cut into 8 pieces (I used thawed frozen chicken breasts... works just fine)
1 yellow onion, cut into 1 inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 T olive oil
1 tsp kosher salt
1/4 tsp black pepper
3 T maple syrup
6 sprigs of fresh thyme
Heat oven to 400 degree Fahrenheit. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9X13 baking dish. Drizzle the oil over the chicken and vegetables and season with salt and pepper. Toss to coat. Drizzle with 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.
Even when made with cheaper ingredients (I mean, I don't have kosher salt or even a whole chicken lying around) this dish is delicious and impressive. Thyme is expensive but Seasonal Savory works as well. I used the extra thyme I purchased for the lime and thyme potato salad (posted previously) and served it all with fresh green beans a la bellz. You'll love it. Great for fall.