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.



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


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

  • 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

462.3 calories; protein 25.6g 51% DV; carbohydrates 47.3g 15% DV; fat 20.6g 32% DV; cholesterol 70.3mg 23% DV; sodium 593.2mg 24% DV. Full Nutrition

Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
Rating: 5 stars
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
Made this recipe twice. It’s very good but a 10 x 15 sheet pan is a little small for all the ingredients. Next time I’ll use a larger pan and avoid the mess on the bottom of my oven. Read More