Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

from eatingwell.com
50 min
4 servings
436 kcal / serving

This easy sheet-pan recipe brings together many fall favorites into a hearty dinner.

Ingredients

  • 2 tablespoonspure maple syrup
  • 4 teaspoonsolive oil
  • 1 tablespoonsnipped fresh thyme
  • ½ teaspoonsalt
  • ½ teaspoonblack pepper
  • 1 poundsweet potatoes, peeled and cut into 1-inch wedges
  • 1 poundbrussels sprouts, trimmed and halved
  • nonstick cooking spray
  • 4bone-in chicken thighs, skinned
  • 3 tablespoonssnipped dried cranberries
  • 3 tablespoonschopped pecans, toasted

Directions

  1. 1

    Preheat oven to 425 degrees F. In a small bowl combine maple syrup, 1 tsp. of the oil, the thyme, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp. oil and sprinkle with the remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

  2. 2

    Line a 15x10-inch baking pan with foil. Heat the prepared pan in oven 5 minutes. Remove pan from oven and coat with cooking spray. Arrange chicken, meaty sides down, in center of pan. Arrange vegetables around chicken. Roast 15 minutes.

  3. 3

    Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175 degrees F) and potatoes are tender. Serve topped with pecans and cranberries.