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.
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.