Name: Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts
Ingredients: 2 tablespoons pure maple syrup; 4 teaspoons olive oil; 1 tablespoon snipped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 lb. sweet potatoes (peeled and cut into 1-inch wedges); 1 lb. Brussels sprouts (trimmed and halved); Nonstick cooking spray; 4 bone-in chicken thighs (skinned); 3 tablespoons snipped dried cranberries; 3 tablespoons chopped pecans (toasted)

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Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

Course: Main Course

Keyword: brussels sprouts, chicken, sweet potatoes

Servings:

Author: EatingWell

Ingredients

2 tablespoons pure maple syrup
4 teaspoons olive oil
1 tablespoon snipped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb. sweet potatoes peeled and cut into 1-inch wedges
1 lb. Brussels sprouts trimmed and halved
Nonstick cooking spray
4 bone-in chicken thighs skinned
3 tablespoons snipped dried cranberries
3 tablespoons chopped pecans toasted

Instructions

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.