Saturday, January 23, 2010
Maple Roasted Chicken with Yams
Our move back to Bellingham was motivated by many factors and one of them of course, was the opportunity to be closer to family. With my older sister, Kristy, now living in Seattle (a somewhat recent transition for her as well), we gathered that we have not lived this close to one another since my freshman year in college (over ten years!) So we of course are super excited about getting to spend some time together. The first opportunity was the long Martin Luther King Jr weekend and not only did we have a great time visiting, but we ate like kings.
Since Kristy was driving up Friday night after work and after traffic, we anticipated a late dinner. With plenty of time to prepare the meal, I figured a nice slow roasted bird would hit the spot. I also had some fresh whole yams to use up from my Dandelion Organic Delivery, so I decided on a delicious recipe called Maple Roasted Chicken with Sweet Potatoes. For the whole recipe, visit http://www.myrecipes.com/recipes/.
Other than the fact that we decided to try our hand at purchasing a whole bird and cutting it up into pieces ourselves to save on costs (something I think we'll be doing more commonly from here on out), the recipe couldn't have been simpler. All you do is arrange eight chicken pieces in a baking dish, rub with olive oil, salt, and fresh cracked pepper, top with onion wedges and 1 inch cubed yams, about a dozen whole sprigs of thyme, and drizzle with about 3 Tablespoons of maple syrup. Then pop into a 400 degree oven and roast for about an hour and fifteen minutes, stirring vegetables once. I couldn't have timed it better as I was just pulling it out of the oven as she arrived. We served with a cold crisp broccoli apple salad which was the perfect accompaniment.