Maple roasted Chicken Thighs with sweet potatoes wedges and Brussel sprouts

Maple roasted Chicken Thighs with sweet potatoes wedges and Brussel sprouts
Maple roasted Chicken Thighs with sweet potatoes wedges and Brussel sprouts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2

    2 Tbsp pure maple syrup

  • 4 4

    4 tsp olive oil

  • 1 1

    1 Tbsp snipped fresh thyme

  • 1/2 1/2

    1/2 tsp salt

  • 1/2 1/2

    1/2 tsp black pepper

  • 1 1 1-inch

    lb sweet potatoes, peeled and cut into 1-inch wedges

  • 1 1

    1 lb Brussels sprouts, trimmed and halved

  • Nonstick cooking spray

  • 4 4

    4 bone-in chicken thighs, skinned

  • 3 3

    3 Tbsp snipped dried cranberries

  • 3 3

    3 Tbsp chopped pecans, toaste

Directions

Preheat oven to 425°F. In a small bowl combine maple syrup, 1 tsp of the oil, the thyme, ¼ tsp of the salt, and ¼ 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 ¼ tsp salt and ¼ tsp pepper; toss to coat. 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. Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175°F) and potatoes are tender. Serve topped with pecans and cranberries.

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