Maple Roasted Chicken with Sweet Potatoes
1 4-pound fresh roasting chicken
Dash salt and pepper
1 yellow onion, cut into wedges, pieces separated
2 sweet potatoes, peeled and cut into 1 inch pieces
1 pound red potatoes, quartered
5 pieces bacon, chopped
2 Tablespoons olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
1 tablespoon brown sugar
4 Tablespoons maple syrup, divided
6 sprigs fresh thyme
Heat oven to 400 degrees.
Rinse chicken and pat dry. Salt and pepper inside of chicken.
Place onions, potatoes and bacon in bottom of roasting pan.
Drizzle with oil, salt, pepper, sugar, and 3 tablespoons maple syrup. Toss to coat.
Place chicken on top of vegetables in center of pan. Spread thyme on top. Drizzle remaining 1 tablespoon maple syrup directly onto chicken and thyme sprigs.
Roast chicken, stirring vegetables once, until chicken is cooked through and breast temperature registers 160 degrees, about 60-70 minutes.
Transfer chicken to carving board, tent with foil and let rest for 10 minutes before carving.