2 large sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1/2 cup granulated maple sugar (may substitute dark-brown sugar)
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds bone-in chicken thighs (skin removed)
1/3 cup maple syrup
Zest of 1 lemon
Heat oven to 350 F. In a large Dutch oven, combine the sweet potatoes and olive oil. Toss well to coat.
In a small bowl, mix together the maple sugar, salt and black pepper. Sprinkle half of this mixture over sweet potatoes, then toss to coat. Arrange sweet potatoes in an even layer over bottom of Dutch oven.
Use your hand to rub some remaining sugar mixture over the chicken thighs. Arrange chicken over sweet potatoes. Drizzle the maple syrup over chicken.
Cover pot and roast in preheated oven for 20 minutes. Remove cover and roast for another 10 minutes, or until chicken reaches 165 F at thickest part.
Serve chicken with sweet potatoes. Just before serving, sprinkle the lemon zest over chicken. Sweet potatoes may be served as roasted chunks or mashed. If mashing, add some liquid from pot until sweet potatoes reach desired consistency.
Makes 4 servings.