Ingredients
- 2.5 lbs chicken thighs and drumsticks, (I like boneless/skinless thighs and drumsticks with skin on)
- 2 cups carrots, cut into 1-inch pieces
- 3 cups sweet potatoes, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1/2 cup maple syrup, (I use organic)
- 2 Tablespoons extra Virgin Olive Oil
- 2 Tablespoons fresh thyme sprigs
- poultry seasoning, to taste
- salt, to taste
- pepper, to taste
Instructions
-
Preheat the oven to 375 degrees Fahrenheit.
-
Arrange the chicken in a 9X13 in Pyrex dish. Sprinkle chicken with poultry seasoning, salt and pepper.
-
Chop the vegetables and place the carrots, sweet potatoes, and red onion in the dish. Drizzle with maple syrup and olive oil. Add fresh thyme on top.
-
Bake for 35-40 minutes, or until your chicken pieces have reached an internal temperature of 165 degrees Fahrenheit.
-
Let the dish cool for 5 to 8 min before serving. Refrigerate any leftovers.
Recipe Notes
- Because I’m cooking dark meat in the oven at 375 degrees, it usually takes a good 40 minutes to get the chicken thighs and drumsticks done. Some people will argue with that statement and say it should only take 30-35 minutes. To ensure your chicken is cooked all the way through, use an internal meat thermometer to ensure the chicken has reached 165 degrees before you pull it out of the oven.
- You can either cook this dish covered with aluminum foil or leave it uncovered. I choose to leave it uncovered because I love the golden brown roasted chicken pieces. It provides more flavor to this dish!
NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”
