Make these delicious Maple-Roasted Chicken Thighs with sweet potato wedges and Brussels sprouts and get into the holiday spirit. This easy recipe combines the savory fall flavors of maple and thyme with olive oil, which is basted over the chicken thighs and vegetables as they cook to keep the chicken juicy and help caramelize the veggies. Finish this off with a sprinkle of dried cranberries and toasted pecans for some crunch and added flavor.
With this sheet-pan recipe, you can make a warm and flavorful dinner in less than 1 hour. To start off, preheat the oven to 425 °F. Place a large baking pan in the oven to heat for about 5 minutes. Season the sweet potato wedges and Brussels sprouts with olive oil, salt and black pepper. Carefully arrange the chicken thighs and veggies on the hot baking pan. Roast for 15 minutes. Meanwhile, whisk together the ingredients for the maple syrup mixture in a small bowl. Remove the pan from the oven. Flip the chicken and veggies and brush with the maple syrup mixture. Roast for another 15 minutes until the chicken is cooked and the veggies are caramelized. Once done, remove from the oven and sprinkle with dried cranberries and toasted pecans. The leftovers make for a great lunch the next day. Enjoy!
To make the Maple-Roasted Chicken Thighs, you will need the following ingredients:
Preheat the oven to 425 °F.
Heat a large baking pan in the oven for 5 minutes. Remove the pan from the oven and coat with cooking spray or a little olive oil.
In a large bowl, combine the sweet potato wedges and Brussels sprout halves. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat well.
Arrange 4 chicken thighs, meaty sides down, in the center of the hot pan. Place the sweet potatoes and Brussels sprouts around the chicken. Roast for 15 minutes.
Meanwhile, in a small bowl, whisk together 2 tablespoons pure maple syrup, 1 teaspoon olive oil, 1 tablespoon fresh thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Remove the pan from the oven. Flip the chicken and vegetables and brush with the prepared maple syrup mixture.
Roast for another 15 minutes or until chicken is cooked and the sweet potatoes are tender.
Remove the pan from the oven and sprinkle with dried cranberries and toasted pecans.
Serve hot! Enjoy
This recipe for Maple-Roasted Chicken Thighs is a super easy way to have dinner all done in one pan. Savory chicken thighs and roasted veggies make a hearty meal with almost no effort. Made this? Leave us a comment, rate the recipe, and tag @cookmerecipes on Instagram!
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