Maple Roasted Chicken with Sweet Potatoes

Last weekend we took a drive into the beautiful rolling hills of Shenandoah and visited Polyface Farm. If you've read The Omnivore's Dilemma or seen Food, Inc. you're familiar with this place. This little farm became famous for defying the industrial food chain and raising animals in a natural sustainable manner. Since we live so close (100 miles isn't far, right?), I wanted to see for myself! We rolled out into the country in our little blue civic and had a grand time. We frolicked through the fields with the turkeys and hens and shot photos with the pigs in the barn. The cows and chickens were happily munching away in their pastures. It was cute, it was quaint. I wanted to stay. But let's remember why I really came... to eat.

I've talked a lot about where I buy my local beef, but until now I'd never eaten a Virginia chicken. And I couldn't wait! We brought home a few dozen farm-fresh eggs and several whole chickens. And this is what I made for Sunday dinner- with my first local, fresh, "beyond organic" chicken. I chose to roast my bird atop caramelized sweet potatoes, carrots, and onion. The chicken was tender, juicy, perfect. The chicken juices bathed the veggies in their goodness. It was an awesome dinner.

It feels good to support VA farmers. It brings peace of mind to know where your dinner comes from and what it was made from. (That when you buy chicken you're getting just that- real chicken.) And the best part? It tastes great.

INGREDIENTS
1 3-4 lb. whole chicken, insides removed
1 yellow onion, cut into wedges
2 large sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
freshly ground black pepper
1 Tbsp. pure maple syrup
6 sprigs fresh thyme

DIRECTIONS
1. Preheat oven to 400 F.

2. Toss vegetables with a drizzle of olive oil in the bottom of a large roasting pan. Season with salt and pepper. Top with the sprigs of thyme.

3. Rinse the chicken and pat it dry. Rub the oil all over the surface of the chicken. Season with salt and pepper. Place the chicken breast-side-up in the pan on top of the vegetables. Brush/drizzle with the maple syrup.

4. Roast in the preheated oven for about 1 hour (depending on size), until the juices run clear. If the chicken is browning too quickly you can cover it with aluminum foil. Remove from the oven and let rest 10 minutes before serving. 

Serves 2-4.

(Adapted from Real Simple)