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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: 4
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.

Notes

Recipe By: EatingWell
Serving Size: 4