Indulge in a delightful culinary experience with maple roasted chicken thighs, tender sweet potatoes and flavorful Brussels sprouts.
This try bake dish offers a perfect balance of savory and sweet flavors, creating a symphony of tastes that will tantalize your taste buds.
The succulent chicken thighs are glazed with a rich mixture of maple syrup and thyme, adding a hint of sweetness that complements the earthy notes of the roasted vegetables.
With each bite, you’ll savor the crunchy texture of the pecans and the burst of tartness from the dried cranberries, enhancing the overall complexity of this mouthwatering ensemble.
Treat yourself to a truly satisfying meal that is both comforting and gourmet, perfect for a cozy night in or a special gathering with family and friends.
If you like tray bakes, but prefer skin on chicken thighs, then you’ll love this Tray Baked Fennel-Crusted Chicken With Vegetables.
Try Baked Maple-Roasted Chicken Thighs With Sweet Potato And Brussels Sprouts
2 tablespoons pure maple syrup
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
1/4 cup dried cranberries
4 chicken thighs, bone-in, skinned and trimmed
1/2 cup pecans, chopped
Preheat oven to 425 degrees.
In a small bowl combine the maple syrup, 1 teaspoon olive oil, thyme, 1/4 teaspoon each of salt and black pepper.
In a large bowl combine sweet potato wedges and Brussels sprouts. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon each of salt and pepper; toss to coat.
Line a 15×10-inch baking pan with foil. Heat the prepared pan in the preheated oven for 5 minutes.
Remove pan from oven and arrange chicken, skinless sides down, in center of pan. Arrange vegetables around chicken. Place try into preheated oven and roast 15 minutes.
Turn chicken and vegetables; brush with maple syrup mixture. Continue roasting another 15 minutes or until chicken is done (at least 175 degrees F) and sweet potato wedges are tender.
Serve topped with pecans and cranberries. Sprinkle with 1 teaspoon dried parsley (optional).
Try These Sweet Potato & Brussels Sprouts Favorites
- Hasselback Maple Pecan Sweet Potatoes
- Maple Roasted Brussels Sprouts with Bacon
- Crispy Parmesan Thyme Sweet Potato Stacks
- Brussels Sprouts With Za’atar & Pomegranate Molasses
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