A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.
- 2 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts, trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with foil.
Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
Roast in the preheated oven for 15 minutes.
Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.
Prep time: 20 mins / Cooking time: 30 mins / Total time: 50 mins
Serving: 4 / Yield: 4 servings