Description
This easy sheet-pan recipe brings together many fall favorites into a hearty dinner.
Ingredients
Scale
- 2 tablespoons pure maple syrup
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh thyme
- 0.5 teaspoon salt
- 0.5 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
Instructions
- Preparation: 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.
- Season Vegetables: 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.
- First Roast: 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.
- Second Roast: 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.
- Finish: Serve topped with pecans and cranberries.
Notes
This sheet-pan recipe combines classic fall flavors into a cozy, hearty dinner. Sweet potatoes and Brussels sprouts add fiber to the meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh, about 4 sweet potato wedges & about 3/4 cup Brussels sprouts
- Calories: 436 kcal
- Sugar: 18 g
- Sodium: 491 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 133 mg
Keywords: sheet-pan dinner, maple roasted chicken, sweet potatoes, brussels sprouts, autumn recipes