Maple syrup and fresh thyme bring 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
Recipe Instructions
Step 1
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 2
Sprinkle with pecans and cranberries to serve.
Step 3
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking tray with foil.
Step 4
Whisk maple syrup, thyme, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl until well combined. Set aside.
Step 5
Toss sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated. Set aside.
Step 6
Brush chicken with remaining 3 teaspoons olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange chicken, skin-side down, in the center of the prepared tray. Arrange sweet potato mixture around chicken.
Step 7
Roast in the preheated oven for 15 minutes. Remove from the oven. Turn chicken over; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.
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
