Be sure to use freshly ground black pepper in this. It makes a big difference. I used cane syrup but maple would be good too
1/4 cup minced fresh parsley
Freshly grated zest of one lemon
2 tbsp minced scallion greens
Juice of one lemon
Cane or maple syrup – approx 3 – 4 tablespoons
1 1/2 tsp freshly ground black pepper
1/2 tsp freshly grated nutmeg
1 tsp cinnamon
1 tsp ground ginger
2 cups diced sweet potato
1 cup carrot chunks
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons clarified butter or olive oil
Preheat oven to 350. Combine the parsley, scallions, and zest; set aside. Juice the lemon and set juice aside. Combine the spices and set aside.
Toss the vegetables with a couple tablespoons of olive oil in a large roasting pan. Drizzle the vegetables with 1 1/2 tablespoons of syrup. Add 1 tablespoon of the spice mix. Combine thoroughly. Sprinkle with salt. Roast in the oven for 45 minutes, turning the vegetables once or twice.
Prepare the chicken while the vegetables cook. Trim the fat from the meat and cut the thighs into thirds. Combine with the remaining spices and a teaspoon of salt. Let marinate for 20 – 30 minutes. When ready to cook, heat the clarified butter or oil until very hot in a heavy skillet large enough to hold the chicken in a single layer. Add the chicken and let sear until brown. Turn the pieces and brown on the other side. Lower the heat and cook until chicken is cooked through. Sprinkle the lemon juice over the chicken. Sprinkle half the parsley mixture on the chicken and the rest on the vegetables. Serve hot.