Chicken with Root Vegetables

This is one of those "why don't I remember to do this more often?" recipes...nothing to it, but the combination of veggies, the sweetness from the roasting, and ease of it all make it such a great weeknight dinner and it can be customized to your own preferences and what you have available in your fridge/pantry. I used both a sweet potato and a yam, added some garlic and herbs (sage & thyme), added some mushrooms when I put in the chicken,and brushed a little olive oil w/garlic on the chicken. Served it with some steamed broccoli (for the texture)...very pretty on the plate and delicious. I would use bone in chicken next time and just throw it all in the oven at the same time, maybe add some red bell pepper slices or cherry tomatoes, whatever I have on hand.

The vegetables came out great - I cooked them longer than the suggested time to get them really caramelized. I substituted onions for shallots and omitted maple syrup. However, it took much longer for the chicken to cook through than indicated - nearly 40 minutes. Perhaps this is due to the fact that I used thicker chicken breasts. I ended up with delicious root vegetables but tough, fairly tasteless chicken. Next time, I'd roast the vegetables but saute the chicken with spices instead of roasting it.