3 medium Sweet Potatoes, peeled and cubed (purple, yam, chinese)
1 peeled Turnips, cut into eighths
3 Carrots, cut on the bias
5 Shallots, chopped (red onions can be substituted)
6 Garlic Cloves, sliced think, 2 t.
6 T pure Maple Syrup (do not use pancake syrup)
4 T Olive Oil
1 t Salt and 1/2 t Black Pepper, combined together
6 fresh Thyme Sprigs (dried can be used to)
4 boneless, skinless Chicken Breasts or 10 Chicken Thighs, Chopped
Instructions
Preheat oven to 450 degrees. Skin and combine potatoes, turnips, carrots,
shallots and garlic in a large bowl. Cut the Shallots no bigger than the rest of the cubed
vegetables. The Shallots can be a bit chewy so better to keep them smaller than bigger. Set
aside.
Mix syrup, oil, half the salt and pepper mixture, and 6 sprigs of fresh thyme leaves (for quick
removal, pinch your thumb and forefinger together at the small end of the sprig, moving in a
quick downward motion to strip the leaves from the stem). Whisk well and pour over
vegetables, toss and coat thoroughly.
Cube the Chicken and stir it into the vegetables. Arrange on a cookie sheet covered with
parchment paper. It will fill a large cookie sheet. .Bake for 30 minutes, stirring once, until just
starting to soften. Reduce oven temperature to 350 degrees. Cook 15 or 20 minutes longer or
until vegetables are cooked through. Turning once halfway to brown evenly.
I doubled the recipe used two large orange sweet potatoes, two purple and, 2 Japanese sweet
potatoes. I added some extra maple syrup because I thought it needed more. It took longer to
cook as there were to large cookie sheets in the oven. This made enough for 10 to 11 people.
As long as you serve with a salad and naan bread for example.
Serving
Suggestions
Serve with Orange Almond Salad and Orange Vinaigrette and Naan bread. The orange vinaigrette is not sweet, it balances the sweet main dish.
Originally Submitted
1/25/2017
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