Maple-roasted chicken and sweet potatoes

The sweet potato is native to the tropical regions of Central and South America. There are over 400 varieties of sweet potato divided into two main categories: the sweet, orange-fleshed type, popular in North America and Europe, and those with a drier, white flesh, less sweet, which are consumed in Asia, South America and Africa.

From l’Encyclopédie visuelle des aliments

Ingredients for 4 portions

  • 4 carrots
  • 4 sweet potatoes, peeled
  • 8 shallots (or one large onion)
  • 4 bone-in chicken thighs
  • 1/3 cup maple syrup
  • 1 sprig fresh rosemary
  • 2 cloves garlic, crushed
  • Salt and pepper to taste


  1. Preheat the oven to 450°F/230°C.
  2. Prepare the vegetables: Chop the carrots and sweet potatoes into chunks of about 1.5 cm; cut the shallots in half (or cut the onion into pieces) and place all the vegetables in a baking pan or oven-proof dish. Add the chicken, rosemary and crushed garlic. Pour the maple syrup over the top and mix well so that all the ingredients are coated. Season with salt and pepper.
  3. Bake in the centre of the oven for about 40 minutes until golden brown. Halfway through cooking, turn the chicken and vegetables over and add a spoonful or two of water if necessary, to prevent them sticking to the pan.
  4. Serve-on warm plates.

Recipe from