Prep time: 10 minutes
Cook time: 55 minutes
Serves: 4
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Ingredients
- 8 Maple Leaf Prime chicken thighs
- 1 sweet potato, peeled and diced
- 1 cup (250 ml) of butternut squash, peeled and diced
- 2 small beets, peeled and diced
- 2 carrots, peeled and sliced in half lengthwise
- 1 head green cabbage, sliced into wedges
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) butter
- ½ tsp (2.5 ml) rosemary
- ½ tsp (2.5 ml) garlic salt
- Salt and pepper, to taste
Preparation
- Preheat oven to 425°F (220°C). Line two 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 1 tbsp of olive oil. Season well with salt and pepper and toss to coat.
- Nestle chicken around the vegetables on baking tray. Cut butter into small cubes and place on top of each piece of chicken.
- Place cabbage wedges and carrots on another baking tray and drizzle with salt and pepper.
- Place chicken on middle rack of oven and cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes, then flip carrots and cabbage, cooking until tender. Change oven to low broil and roast chicken for 3 to 4 minutes until golden and crispy.
- Arrange onto a family style serving platter and drizzle with pan drippings.