Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches Recipe

Ingredients

1 tablespoon organic coconut oil, melted
2 tablespoons pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)
1/2 teaspoon ground cinnamon
Iodized salt
1 medium sweet potato, scrubbed and cut into 1-inch chunks
2 medium peaches, pitted and sliced into 4 wedges each
1 medium sweet onion, peeled and quartered

For the chicken :

4 skinless, bone-in chicken thighs
Sea salt
Fresh-cracked black pepper
4 tablespoons chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam’s Plenty Spicy Jalapeño for heat seekers)
Juice of 1/2 lemon

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 2 servings

Preheat the oven to 450°F.
In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt.
Put the potato and peaches in 2 separate bowls.
Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss.
Spread the potato in an even layer in a large baking dish and roast for 10 minutes.
Toss the potato and roast for 5 minutes more.
Add the onion and roast for 15 minutes.
Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.