Maple-Roasted Chicken Thighs

Maple syrup and fresh thyme bring life to roasted chicken thighs, sweet potato wedges, and caramelized Brussels sprouts in this easy, one-pan recipe.

• 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 sheet with aluminum foil.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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).

Step 7

Sprinkle with pecans and cranberries; serve.