Maple-Chipotle Roasted Chicken and Sweet Potatoes



Maple-Chipotle Roasted Chicken and Sweet Potatoes
Serves: 2
  • 1 tablespoon plus 2 teaspoons vegetable oil, divided
  • 4 large bone-in skin-on chicken thighs (approximately 8 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 1 medium onion, cut into 8 wedges
  • ¼ cup maple syrup
  • 1 chipotle pepper in adobo sauce, minced (approximately 1 tablespoon)
  • 2 lemon wedges
  1. Preheat oven to 375°.
  2. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Season chicken with salt, pepper, and coriander. Place chicken, skin side down, 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. In a bowl, combine remaining 2 teaspoons oil, sweet potatoes, onion, maple syrup, and chipotle pepper, tossing well. Spoon sweet potato mixture around chicken in pan. Place skillet in oven, and roast until a meat thermometer inserted in chicken registers 165° (be careful that thermometer doesn’t touch bone) and sweet potatoes are tender, approximately 40 minutes. Remove from oven; squeeze lemon wedges over chicken and sweet potatoes.


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