Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

• 2 tablespoons pure maple syrup

• 4 teaspoons olive oil

• 1 tablespoon snipped fresh thyme

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 pound sweet potatoes, peeled and cut into 1-inch wedges

• 1 pound Brussels sprouts, trimmed and halved

• Nonstick cooking spray

• 4 bone-in chicken thighs, skinned

• 3 tablespoons snipped dried cranberries

• 3 tablespoons chopped pecans, toasted

1. Preheat oven to 425 degrees F. In a small bowl combine maple syrup, 1 tsp. of the oil, the thyme, 1/4 tsp. of the salt, and 1/4 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 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Line a 15×10-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.

3. Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175 degrees F) and potatoes are tender. Serve topped with pecans and cranberries.

   

Nutrition Facts (per serving)