Name: Maple-Roasted Chicken Thighs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Maple syrup - 2 tablespoons; Snipped fresh thyme - 1 tablespoon; Olive oil, divided - 2 tablespoons; Salt, divided - ¾ teaspoon; Ground black pepper, divided - ¾ teaspoon; Sweet potatoes, peeled and cut into 1-inch wedges - 1 pound; Brussels sprouts, trimmed and halved - 1 pound; Bone-in chicken thighs - 4; Chopped toasted pecans - ¼ cup; Chopped dried cranberries - ¼ cup

Ingredients for - Maple-Roasted Chicken Thighs

1. Maple syrup 2 tablespoons

2. Snipped fresh thyme 1 tablespoon

3. Olive oil, divided 2 tablespoons

4. Salt, divided ¾ teaspoon

5. Ground black pepper, divided ¾ teaspoon

6. Sweet potatoes, peeled and cut into 1-inch wedges 1 pound

7. Brussels sprouts, trimmed and halved 1 pound

8. Bone-in chicken thighs 4

9. Chopped toasted pecans ¼ cup

10. Chopped dried cranberries ¼ cup

How to cook deliciously - Maple-Roasted Chicken Thighs

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.

2 . Stage

Whisk together maple syrup, thyme, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.

3 . Stage

Toss together sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.

4 . Stage

Brush chicken with remaining 1 tablespoon olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken, skin-side down, in the center of the prepared pan. Arrange sweet potato mixture around chicken.

5 . Stage

Roast in the preheated oven for 15 minutes. Turn chicken over; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.

6 . Stage

Continue to roast until sweet potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

7 . Stage

Sprinkle with pecans and cranberries to serve.