Maple-Chipotle Roasted Chicken and Sweet Potatoes

ingredients

  • Vegetable Oil - 1 tablespoon plus 2 teaspoons, divided
  • Chicken Thighs - 6 large boneless skinless (approximately 8 ounces each)
  • Black Pepper – 1/2 teaspoon, ground
  • Coriander – 1/2 teaspoon, ground
  • Sweet Potatoes – 500g
  • Medium Onion - 1
  • Maple Syrup – 100mL
  • Chipotle Pepper in Adobo Sauce - 2
  • Lemon Wedges - 2

    • method

    1. Prepare: Preheat oven to 400°F. Peel and cut sweet potato into 1-inch cubes. Cut onion into 8 wedges. Mince the chipotle pepper.
    2. Brown chicken: In skillet, heat 1 tablespoon oil over medium heat. Season the chicken with pepper and coriander. Place chicken in pan. Cook until chicken is lightly browned and can be easily turned, 3 to 5 minutes. Turn chicken over and remove pan from heat.
    3. Make vegetable mixture: In a bowl, combine remaining 2 teaspoons oil, sweet potatoes, onion, maple syrup, and chipotle pepper, tossing well. Spoon the vegetable mixture around chicken in pan.
    4. Roast: Place skillet in oven and roast until a meat thermometer inserted in chicken registers 165°F and sweet potatoes are tender, approximately 50 minutes. Remove from oven; squeeze lemon wedges over chicken and sweet potatoes.

    notes

    Butternut squash may substitute for the sweet potatoes.
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