Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts
Servings: 4
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.
Notes
Recipe By: EatingWell
Serving Size: 4
Serving Size: 4
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