Preparation
Total Time
Serves
- 8Maple Leaf Prime Chicken Thighs
- 1small sweet potato, peeled and diced
- 1heaping cup butternut squash, peeled and diced
- 2small beets, peeled and diced
- 2carrots, peeled and sliced in half lengthwise
- 1small head green cabbage, sliced into wedges
- 2tbsp olive oil, divided plus extra
- 1tbsp maple syrup
- 1tbsp butter
- ½tsp rosemary
- ½tsp garlic salt
- Salt
- Pepper
- Garlic loaf – optional
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
- Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
- Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
- Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
- Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
- Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.
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