02/01/2023
Maple Roasted Chicken Thighs with Brussel sprouts and Sweet potatoes wedges
Ingredients:
2 tablespoons pure maple syrup
4 teaspoons olive oil
1 tablespoon snipped fresh thyme
½ teaspoon salt
½ teaspoon black pepper
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
Nonstick cooking spray
4 bone-in chicken thighs, skinned
3 tablespoons snipped dried cranberries
3 tablespoons chopped pecans, toasted
Step 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.
Step 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.
Step 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.
