Easy chicken recipes
Fall flavors come together in this easy sheet pan dinner: Chicken thighs encrusted with maple and thyme alongside sweet potatoes and roasted Brussels sprouts. This warm and inviting dish topped with pecans and cranberries is even better as leftovers.
Yield
4 servings
Preparation time
20 minutes
Cooking time
40 minutes
Total time
1 hour
Ingredients
2 Tbsp maple syrup
4 tsp olive oil (divided)
1 tsp dried thyme ((or 1 T fresh thyme))
1/2 tsp salt (divided)
1/2 tsp ground black pepper (divided)
1 lb sweet potatoes (peeled and cut into 1 inch wedges)
1 lb Brussels sprouts (trimmed and halved)
4 chicken thighs (Bone in, skin on)
3 Tbsp dried cranberries
3 Tbsp pecans (toasted and chopped)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
- In a small bowl, combine maple syrup, 1 tsp oil, thyme, and ¼ tsp salt and ¼ tsp pepper and set aside.
- In another bowl, combine sweet potatoes and Brussels sprouts and drizzle with remaining 3 tsp of oil. Add the remaining salt and pepper. Toss vegetables to coat.
- Sprinkle chicken with salt and pepper. Arrange the chicken in the center of the baking sheet and place the vegetables around the chicken. Roast for 20 minutes.
- Flip chicken and stir vegetables, then brush with the maple syrup mixture. Roast for 20 minutes more, or until the internal temperature of the chicken reaches 165°F and chicken and vegetables have browned.
- Top with pecans and cranberries. Enjoy!
Notes
Nutrition Info per serving:
Calories: 463, Saturated Fat: 6.6g, Sodium: 342.2mg, Added Sugars: 14g, Fiber: 5.2g, Protein 25.1g