Maple-Roasted Chicken with Sweet Potatoes

4 large skinless chicken thighs, about 1 1/2 pounds with bones
2 small (about 1 pound total) sweet potatoes, peeled and cut into 1-inch chunks
1 small onion, cut into 1-inch pieces
8 ounce(s) baby carrots
8 ounce(s) parsnips, (can be substituted for above ingredient), cut into 1-inch chunks
1/4 cup(s) maple syrup

Preheat oven to 450° F.
In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

Note to Self: This is a very Autumny dish that is a snap to put together. Very flavorful. I have never used Parsnips though.

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