Thyme and Maple Roasted Chicken

I’m the kind of person who craves and plans meals around carbs–not protein.  When I decided I wanted to make cornbread in a cast iron skillet, I knew that I wanted to serve it with chicken and collard greens.  This roasted chicken recipe is simple and tasty.  In fact, I baked the cornbread, roasted the chicken, and sauted the collard greens all before leaving for work. The chicken is great on its own, or serve it with some quinoa for a healthier twist.

But, serving it with the skillet cornbread and collard greens makes it a worthy contender for any Sunday supper.