Easy weeknight dinner: Roasted Sweet and Spicy Chicken

As a stay at home mom, I am lucky to have some time during the day to make dinner. Sometimes, of course, that time is interrupted by an (almost) 1 year old who only naps for 30 minutes so I still need to be able to prepare dinner in a timely fashion. This is a great, easy go-to recipe that requires nothing fancy, just things you most likely have in your pantry. We forgot to take a picture of the finished product but trust me, it’s great. You can also choose to make this in the crockpost but you will want to use skinless chicken for that (the skin gets all gross and gummy in the crockpot). To keep it lighter, I choose to pull the skin off and not eat it but I find that roasting the chicken with the skin on protects the meat and keeps it moist.

Roasted Sweet & Spicy Chicken

Ingredients:

1 cut up chicken (or if you prefer, just choose chicken thighs or chicken split breasts or drumsticks)

1 tbsp olive oil

2 tsp chili powder

1 tsp oregano

1 1/2 tsp sea salt

1 tbsp maple syrup or honey

4-5 whole carrots, peeled and sliced

Directions:

1. Preheat oven to 375.

2. On a nonstick baking sheet, arrange chicken in 1 layer.

3. Combine oil, spices, salt and maple syrup or honey until and brush onto the chicken, making sure to really get it on all the parts of the chicken.

4. Toss the carrots in 1 tsp olive oil and 1/2 tsp sea salt and place in a single layer around the chicken.

5. Roast at 375 for about 40 minutes or until a thermometer registers 160. Pull out of the oven and allow to rest under tented foil for 15 minutes before cutting into it and enjoying!

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