Maple-Roasted Chicken Thighs
Description
Maple syrup and fresh thyme bring life to roasted chicken thighs, sweet potato wedges, and caramelized Brussels sprouts in this easy, one-pan recipe.
Ingredients
•
2 tablespoons maple syrup
•
2 tablespoons olive oil, divided
•
1 tablespoon snipped fresh thyme
•
3/4 teaspoon salt, divided
•
3/4 teaspoon ground black pepper, divided
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1 pound sweet potatoes, peeled and cut into 1-inch wedges
•
1 pound Brussels sprouts, trimmed and halved
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4 bone-in chicken thighs
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1/4 cup chopped toasted pecans
•
1/4 cup chopped dried cranberries
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking sheet with aluminum foil.
2
Whisk maple syrup, 1 teaspoon olive oil, thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until well combined. Set aside.
3
Toss sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a large bowl until evenly coated. Set aside.
4
Brush chicken with remaining 1 tablespoon olive oil; season with remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange chicken, skin-sides down, in center of the prepared baking sheet. Arrange sweet potato mixture around chicken.
5
Roast in the preheated oven for 15 minutes. Flip chicken; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.
6
Continue roasting until sweet potatoes tender and chicken is no longer pink in centers and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching bones should read at least 165 degrees F (74 degrees C).
7
Sprinkle with pecans and cranberries; serve.