Maple Roasted Chicken Thighs

MAPLE ROASTED CHICKENSometimes it’s hard for people to envision pairing a sweet wine with a savory dish!  But this beautiful recipe has it ALL goin’ on – Sweet, tart, salty, spicy, and umami – it tickles all your taste buds.  And the spicy black pepper is the perfect foil for the lightly sweet riesling.  You are going to love it!

Serve with Cosa Dolce Riesling

2 large sweet potatoes, peeled and cut into 1-inch chunks
2 T olive oil
1/2 cup light brown sugar
2 t. kosher salt
1 t. ground black pepper
2 lbs boneless, skinless chicken thighs
1/3 c. real maple syrup (Use the closest thing to real maple syrup you can find – NOT Aunt Jemima Lite)
zest of 1 lemon

Heat the oven to 400 degrees. In a large ovenproof baking dish, combine the sweet potatoes and the olive oil. Toss well to coat. In a small bowl, combine the brown sugar, salt and black pepper. sprinkle half of this mixture over the sweet potatoes and toss or stir to coat. Arrange the sweet potatoes in an even layer in the bottom of the baking dish.

Rub the remaining sugar mixture over the chicken thighs with your hands (sure it’s a little messy – but so much fun). Arrange the chicken in a single layer over the sweet potatoes. (I don’t need to tell you to wash your hands thoroughly at this point, do I?) Drizzle the maple syrup over the thighs. Cover the baking dish with foil and roast for 30 minutes. Remove the foil and roast for another 15 minutes or until the chicken reaches 165 degrees at the thickest part of the thighs. Serve the chicken on top of the sweet potatoes – just before serving, sprinkle the lemon zest over the chicken. It’s great served with biscuits to sop up all the yummy maple juices.


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