Go
here for the recipe from emeals.com
I did my big grocery shop yesterday. Really, really liking the easy shopping list. I was lucky, I already had most of the meat and fish in our freezer, so the only thing I had to buy fresh in that department were chicken thighs. Since they`re not going to keep forever, it makes sense to try this out tonight!
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| This is Grade B (or Type 2) organic Maple Syrup |
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| Another super easy prep! |
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| Marinate! |
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| Bake |
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| Boil the marinade |
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| Bake the sweet potato wedges |
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| Baste the chicken |
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| Check-in with the daughter |
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| Drink some wine |
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| Cheers with the little man! |
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| Looks good! |
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| It's dinner time! (served with green salad!) |
Verdict:
I don't like chicken thighs... might try again with boneless, skinless chicken thighs before writing them off. Couldn't taste the maple syrup, either. The sweet potatoes were amazing.
From emeals.com
(6 T maple syrup)
2 T fresh lemon juice
(2 T extra virgin olive oil)
(1 t salt)
(1 t black pepper)
1 ½ lbs bone-in chicken thighs
1 lb sweet potatoes, peeled
(1 T extra virgin olive oil)
(1 t minced garlic)
(½ t black pepper)
(½ t salt)
Preheat oven to 425°F. Combine syrup, juice, oil, salt and
pepper in a small bowl;
marinate chicken thighs in syrup
mixture for 1 hour.
Remove chicken from marinade and set
aside marinade. Transfer chicken to a roasting rack on a
baking dish. Bake for 20 minutes. Bring syrup mixture to a
simmer over medium heat; cook 1 minute. Brush marinade
over chicken. Bake for 20-25 more minutes or until done.
Remove from oven; let stand 10 minutes before serving.
Cut peeled potato into ½” wedges. Toss with oil, garlic, salt,
and pepper in a large bowl. Transfer to a foil-lined baking
sheet. Roast at 425° for 25 minutes, stirring once or twice
