Oven-Roasted Maple Glazed Chicken Thighs
This oven-roasted maple glazed chicken thighs recipe is the perfect combination of sweet, savory, and comforting flavors.
Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- 6 teaspoons olive oil divided
- ¾ teaspoon salt divided
- ¾ teaspoon ground black pepper divided
- 1 pound sweet potatoes peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
Instructions
Preheat the oven and prepare the glaze
- Preheat your oven to 425°F (220°C) and line a baking tray with foil. In a small bowl, whisk together the maple syrup, thyme, 1 teaspoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set this glaze aside for later.
Toss the veggies
- In a large bowl, combine the sweet potatoes, Brussels sprouts, 2 teaspoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss everything until the veggies are evenly coated. Set aside.
Season the chicken
- Brush the chicken thighs with the remaining 3 teaspoons of olive oil, then sprinkle them with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange the chicken, skin-side down, in the center of the prepared baking tray.
Assemble and roast
- Spread the sweet potato and Brussels sprout mixture around the chicken on the tray. Roast in the preheated oven for 15 minutes.
Glaze and finish roasting
- Remove the tray from the oven and flip the chicken thighs so they’re skin-side up. Brush the chicken, sweet potatoes, and Brussels sprouts with the maple syrup glaze.
- Return everything to the oven and roast for another 15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
- An instant-read thermometer inserted into the thickest part of the chicken (near the bone) should read at least 165°F (74°C).
Add the finishing touches
- Sprinkle the roasted chicken and veggies with the toasted pecans and dried cranberries right before serving.