Rating: 4.93 stars
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

462 calories; protein 25.6g; carbohydrates 47.3g; fat 20.6g; cholesterol 70.3mg; sodium 593.2mg. Full Nutrition
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Reviews (3)

15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2020
Made this from the magazine. It was excellent. Instead of wedges, I cut the sweet potatoes into 1 inch cubes and used boneless chicken thighs, which is what I had. I might have done something wrong because it took much longer than 30 minutes for me. But overall, very good and definitely would make again. Read More
(3)
Rating: 4 stars
10/12/2020
I had four chicken thighs in the freezer and a pound of fresh Brussel Sprouts, but no sweet potatoes so I used Russet quartered & cubed. I had no freshThyme but used a tablespoon of the dry Thyme. My husband & I liked it and I may make it again. Read More
Rating: 5 stars
09/30/2020
I cooked the chicken on a separate tray from the veggies because it took longer to cook. The veggies with the toasted pecans and dried cranberries is a very good side dish by itself. Read More
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Rating: 5 stars
12/30/2020
It took longer to cook than the receipe called for. I didn't have maple syrup so I used honey. It was very good! I will make it often. Read More
Rating: 5 stars
03/09/2021
We loved it. I used broccoli instead of brussel sprouts because no one in our family likes them. I cooked an extra 5 minutes to make sure the chicken was done! Great recipe. Read More
Rating: 5 stars
09/13/2021
Beautiful aroma and flavor. Next time, I would skip mixing the Brussels sprouts and sweet potatoes together. Just lay the chicken out on the baking tray with the potatoes and veggies, brush with oil, salt, and pepper. That is essentially the first step anyway. Also, I suggest lining the baking sheet with parchment paper instead of foil. Some of the food sticks to the foil. Read More
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Rating: 5 stars
09/05/2020
I made a little more maple syrup glaze than the recipe called for because I was sure I have a little more veggies and one extra chicken thigh. Other than that, I made it just as the recipe said and it turned out great! Read More
Rating: 5 stars
10/25/2020
Great Recipe. My wife doesn't like Brussel sprouts so I made it with half sprouts and half broccoli florets for her. I will definitely do this again. Read More
Rating: 5 stars
03/12/2021
So yummy!!! I used candied pecan salad topper and it was really good. Read More