Description
A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts, trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with foil.
- Whisk together maple syrup
- thyme
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- and 1/4 teaspoon pepper in a small bowl. Set aside.
- Toss together sweet potatoes
- Brussels sprouts
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- and 1/4 teaspoon pepper in a large bowl. Set aside.
- Brush chicken with remaining 1 tablespoon olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken
- skin-side down
- in the center of the prepared pan. Arrange sweet potato mixture around chicken.
- Roast in the preheated oven for 15 minutes. Turn chicken over; brush chicken
- sweet potatoes
- and Brussels sprouts with maple syrup mixture.
- 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).
- Sprinkle with pecans and cranberries to serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4