Categories: Chicken, Sweet Potatoes

Ingredients

• 4 large skinless chicken thighs
• 2 small sweet potatoes, peeled and cut into 1 inch chunks
• 1 small onion, cut into 1 inch pieces
• 1/2 (16oz) bag baby carrots or 8 oz of parsnips, cut into 1 inch chunks
• 1/4 cup maple syrup

Directions

1. Preheat oven to 450

2. On a jelly-roll pan, or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 tsp salt, and 1/2 tsp pepper and toss to coat.

3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turnng chicken over halfway through roasting.

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