Here's the recipe for Maple Roasted Chicken-Thighs with Sweet Potatoes from Good Housekeeping.com (and yes, this is one that I would make again for my family). I doubled the recipe and cooked it in 2 pans.
4 large skinless chicken thighs with bones
2 small (about 1 lb. total) sweet potatoes peeled and cut into 1-inch chunks
1 small onion cut into 1-inch pieces
8 oz. baby carrots or 8 oz. parsnips cut into 1-inch chunks
1/4 c. maple syrup
- Preheat oven to 450 degrees
- In 15.5 x 10.5 inch jelly roll pan or large shallow roasting pan, combine chicken, sweet potatoes, onion, carrots, maple syrup, 1 tsp. salt and 1/2 tsp. pepper. Toss to coat.
- Roast chicken mixture for 40-45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly. Stir vegies once and turn chicken over halfway through roasting.