Maple-Roasted Chicken Thighs

Maple syrup brings life to roasted chicken thighs, sweet potato wedges, and caramelized Brussels sprouts in this quick, easy, one-pan meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 462 Calories

Ingredients

• 2 tablespoons olive oil, divided
• 2 tablespoons maple syrup
• 4 bone-in chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon snipped fresh thyme
• 1 pound sweet potatoes, peeled and cut into 1-inch wedges
• 0.75 teaspoon salt, divided
• 0.75 teaspoon ground black pepper, divided
• 0.25 cup chopped toasted pecans
• 0.25 cup chopped dried cranberries

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.

Step 2

Whisk together maple syrup, thyme, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.

Step 3

Toss together sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.

Step 4

Brush chicken with remaining 1 tablespoon olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken, skin-side down, in the center of the prepared pan. Arrange sweet potato mixture around chicken.

Step 5

Roast in the preheated oven for 15 minutes. Turn chicken over; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.

Step 6

Continue to roast until sweet potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

Step 7

Sprinkle with pecans and cranberries to serve.