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Maple-Roasted Chicken Thighs
Maple-Roasted Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Maple glazed chicken thighs with sweet potatoes and Brussels sprouts - a simple, flavorful one-pan dish.
Ingredients:
  • 2 tablespoons maple syrup
  • 1 tablespoon snipped fresh thyme
  • 0.75 teaspoon salt, divided
  • 0.75 teaspoon ground black pepper, divided
  • 1 pound sweet potatoes, peeled and cut into 1-inch wedges
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 bone-in chicken thighs
  • 0.25 cup chopped toasted pecans
  • 0.25 cup chopped dried cranberries
Instructions:
  • Preheat your oven to 425°F (220°C) and prepare a 10x15-inch baking pan by lining it with foil.
  • Combine maple syrup, fresh thyme, a drizzle of olive oil, a pinch of salt, and a dash of pepper in a small bowl. Let it sit for flavors to blend.
  • Combine sweet potatoes, Brussels sprouts, olive oil, salt, and pepper in a large bowl and mix well. Set aside.
  • Coat chicken with the remaining tablespoon of olive oil, then season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place the chicken in the center of the pan, skin-side down, and surround it with the sweet potato mixture.
  • Once roasted for 15 minutes in the preheated oven, flip the chicken and generously brush with the maple syrup mixture, ensuring the sweet potatoes and Brussels sprouts are coated as well.
  • Roast until sweet potatoes are tender and chicken is cooked through, about 15 minutes. Check for doneness by inserting an instant-read thermometer into the center of the chicken near the bone; it should read at least 165 degrees F (74 degrees C).
  • For serving, generously top with pecans and cranberries.

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