- Nonstick spray
- 1 lb Sweet potatoespeeled and cut into 1-inch wedges
- 1 lb Brussels sproutstrimmed and halved
- 4 tsp Olive oildivided
- ½ tsp Saltdivided
- ½ tsp Black pepperdivided
- 2 tbsp Maple syrup
- 1 tbsp Fresh thymeor 1 tsp dried thyme
- 4 Chicken thighsbone-in, skin-on
- 3 tbsp Cranberriesdried
- 3 tbsp Pecanschopped, toasted
Maple-Roasted Chicken Thighs
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:
Steps to make Maple-Roasted Chicken Thighs
Preheat the oven to 425 °F.
Heat baking sheet
Season sweet potatoes and Brussels sprouts
Roast for 15 minutes
Make maple syrup olive oil mixture
Brush with maple syrup mixture
Top with dried cranberries and pecans