Maple-Roasted Chicken with Sweet Potatoes

This turned out wonderfully.  I nuked the pan to speed things up a bit prior to putting it in the oven.  No reason to skin the potatoes, just scrub them.  I'd also suggest after cooking and cooling a bit: pour out the juices, skim the fat, and reduce in a pan to get a better glaze.

Delicious flavors. Smells great while cooking. Don't omit any ingredient and do not cover with foil or you'll end up with steamed rather than roasted food. I use both sweet potatoes and butternut squash together. Have served it to guests with rave reviews.

We make this all the time and love it. Simple and delicious.

My family loves this recipe. I use bone-in chicken breasts or skinless, boneless chicken breasts. I double the maple syrup and add an extra TBLSPN of olive oil when using the boneless chicken. I've used a mixture of butternut squash and sweet potatoes with success. Do not admit the thyme. This dish smells divine---like Autumn arrived in your kitchen.

Solid recipe that's easy to put together. I like the concept and the taste was good but I was slightly underwhelmed. The maple flavor didn't come out as much as I expected. Also, more flavor could be added with spices to compliment the maple. That said, it was simple to make and the combination of ingredients made for a nice fall-themed dinner.

The aromas from the thyme, maple syrup, and chicken set the stage. The platter with roasted chicken, potatoes, onions, and thyme made for a very nice presentation. The chicken received very good reviews from our dinner guests. Definitely a keeper. I'd probably add a few more sweet potatoes. Served with green beans with muchrooms.

Taste combination was awful. Separately I love all that was put into this togther...YUCK!

Have made this twice now. Good crock pot receipe.

I love this recipe! I have made it with sweet potatoes, and then again with Butternut Squash. It is excellent both ways! Consider increasing the maple syrup if you like more sweetness. This smells GREAT while it cooks.