Merry’s Crispy Oven-Baked Chicken
Pairs Well With
6 chicken thighs (3 pounds, bone in)
2 sweet potatoes (about 2 pounds), peeled and cut into ¾-inch chunks
4 cloves garlic, mashed
2 tablespoons + 2 tablespoons olive oil
1 tablespoon maple syrup
Preheat oven to 375°F.
Place prepared potatoes in a 13-inch-by-9-inch Pyrex baking pan. Mix in the garlic, 2 tablespoons of olive oil and maple syrup and thoroughly coat. Sprinkle with sea salt and cracked pepper to taste.
Coat chicken thighs with olive oil. Then place skin side up on top of sweet potatoes.
Place middle rack in oven and bake about one hour, until potatoes are tender and chicken is golden brown.
Note: If you substitute potatoes for sweet potatoes, forgo the maple syrup.
Serves 4 to 6, depending on size of chicken thighs
This is Merry’s new favorite way to cook chicken. The skin gets nice and crispy while the sweet potatoes remain moist and succulent. It’s a one-dish dinner with nice presentation. She also makes this substituting heritage potatoes from her garden. The juicy chicken and earthiness of the dish are a nice accompaniment to our Coopersmith Pinot. Ken’s Idaho roots also make this an appropriate pairing.