Thursday, November 18, 2010

Maple Roasted Chicken and Veggies

I made the best fall dinner Monday night.  Maple roasted chicken and vegetables.
I love nice, caramelized roast veggies.  So yummy and such a simple dinner. 

1.5 lbs chicken (legs, thighs, breasts, or a mix)
1 very large sweet potato
2 carrots
3 cups of brussel sprouts, halved
maple syrup
olive oil

Chop the veggies and spread on a baking sheet with the chicken (you'll probably need two or a large roasting pan).  Sprinkle with salt, pepper, thyme, maple syrup, and olive oil.   Cover with foil.  Bake at 375 for 30 minutes.  Stir the veggies and bake 15 additional minutes uncovered.  Remove from oven, recover with foil and let sit 5-10 minutes.  Serve with brown rice.

The best part is that you have time to squeeze in a workout video while dinner bakes! :) 

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