Introduction: Can a Sweet and Savory Chicken Dish Be Ready in Under an Hour?
Craving a comforting, flavorful meal that’s perfect for fall? Maple-Roasted Chicken Thighs combine juicy bone-in chicken thighs with sweet potatoes and Brussels sprouts, all glazed with a sweet maple-thyme sauce and topped with crunchy pecans and tart cranberries. This recipe yields 4 servings, ideal for a cozy family dinner or small gathering. Ready to roast a delicious, one-pan meal? Let’s dive into this easy recipe!
Overview: Why Maple-Roasted Chicken Thighs Shine
Maple-Roasted Chicken Thighs are loved for their balanced flavors, vibrant presentation, and simple preparation. Here’s what makes them special:
- Time Requirement: 15 minutes prep, 30 minutes roasting, totaling approximately 45 minutes.
- Difficulty Level: Easy—requires basic chopping, mixing, and roasting, suitable for all skill levels.
- Why It’s Special: The maple-thyme glaze adds a sweet-savory depth, while roasted sweet potatoes and Brussels sprouts provide heartiness, and pecans with cranberries offer crunch and tang. This recipe serves 4, perfect for weeknight dinners or meal prep.
Perfect with a side of crusty bread, a green salad, or holiday dishes like creamy corn soup for a festive spread.
Essential Ingredients
Maple-Roasted Chicken Thighs use wholesome ingredients for a flavorful, satisfying dish. Here’s what you’ll need for 4 servings:
- 2 tablespoons maple syrup: Adds sweet, caramelized flavor.
- 1 tablespoon snipped fresh thyme: Provides earthy, aromatic notes.
- 2 tablespoons olive oil, divided: Enhances roasting and glaze.
- ¾ teaspoon salt, divided: Seasons the dish evenly.
- ¾ teaspoon ground black pepper, divided: Adds mild warmth.
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges: Contributes sweet, hearty texture.
- 1 pound Brussels sprouts, trimmed and halved: Adds earthy, slightly nutty flavor.
- 4 bone-in chicken thighs: Juicy, flavorful protein with crispy skin.
- ¼ cup chopped toasted pecans: Offers crunchy texture.
- ¼ cup chopped dried cranberries: Provides tart, chewy contrast.
Why These Ingredients Matter
- Chicken Thighs: Bone-in thighs stay juicy and develop crispy skin.
- Maple Syrup and Thyme: Create a sweet-savory glaze that ties the dish together.
- Sweet Potatoes and Brussels Sprouts: Add hearty, seasonal vegetables with complementary flavors.
- Pecans and Cranberries: Provide crunch and tartness for a balanced finish.
Substitutions and Variations
- Maple Syrup: Swap with honey or agave nectar (use 1 ½ tablespoons for less sweetness).
- Fresh Thyme: Replace with 1 teaspoon dried thyme or rosemary.
- Olive Oil: Use avocado oil or melted butter for richer flavor.
- Salt and Pepper: Substitute with seasoned salt or add ½ teaspoon garlic powder for extra depth.
- Sweet Potatoes: Use butternut squash, carrots, or parsnips.
- Brussels Sprouts: Swap with broccoli florets, cauliflower, or green beans.
- Chicken Thighs: Use boneless thighs (reduce roasting time by 5 minutes) or chicken drumsticks.
- Pecans: Substitute with walnuts, almonds, or pumpkin seeds.
- Dried Cranberries: Replace with raisins, dried cherries, or chopped dried apricots.
- Gluten-Free: Naturally gluten-free; confirm maple syrup is pure.
- Flavor Variations:
- Spicy Maple Chicken: Add ¼ teaspoon cayenne or chili flakes to the glaze.
- Citrus Maple Chicken: Include 1 teaspoon orange zest in the glaze.
- Herb-Infused Chicken: Add 1 teaspoon fresh rosemary or sage to the vegetable toss.
- Balsamic Maple Chicken: Mix 1 teaspoon balsamic vinegar into the glaze.
- Nut-Free Chicken: Omit pecans or use toasted sunflower seeds.
Step-by-Step Instructions
Making Maple-Roasted Chicken Thighs is a simple, one-pan process that yields a flavorful, colorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons maple syrup, 1 tablespoon fresh thyme, 2 tablespoons olive oil, ¾ teaspoon salt, ¾ teaspoon pepper, 1 pound sweet potatoes, 1 pound Brussels sprouts, 4 chicken thighs, ¼ cup pecans, ¼ cup dried cranberries.
- Preheat the oven to 425°F (220°C); line a 10×15-inch baking pan with foil.
- Peel and cut sweet potatoes into 1-inch wedges; trim and halve Brussels sprouts; chop pecans; snip thyme.
Tip: Cut vegetables uniformly for even roasting; toast pecans in a dry skillet over medium heat for 2-3 minutes if not pre-toasted.
Step 2: Make Maple Glaze
- In a small bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon fresh thyme, 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until combined. Set aside.
Tip: Whisk until smooth; taste and adjust maple syrup for desired sweetness.
Step 3: Prep Vegetables
- In a large bowl, toss 1 pound sweet potato wedges and 1 pound halved Brussels sprouts with 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
Tip: Toss thoroughly to coat evenly; ensure vegetables are dry to promote roasting.
Step 4: Season Chicken
- Brush 4 bone-in chicken thighs with remaining 1 tablespoon olive oil; sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon ground black pepper.
Tip: Pat chicken dry before oiling for crispy skin; season both sides for even flavor.
Step 5: Assemble and Roast
- Arrange chicken thighs, skin-side down, in the center of the prepared baking pan.
- Arrange sweet potato mixture around the chicken in a single layer.
- Roast in the preheated oven for 15 minutes.
Tip: Place chicken in the center to ensure even cooking; spread vegetables evenly to avoid steaming.
Step 6: Glaze and Finish Roasting
- Turn chicken thighs skin-side up; brush chicken, sweet potatoes, and Brussels sprouts with the maple glaze.
- Roast until sweet potatoes are tender and chicken reaches an internal temperature of at least 165°F (74°C) near the bone, about 15 minutes more.
Tip: Use a meat thermometer for accuracy; brush glaze generously for flavor.
Step 7: Serve
- Sprinkle with ¼ cup chopped toasted pecans and ¼ cup chopped dried cranberries.
- Serve hot, about 1 thigh and 1 cup vegetables per serving.
Tip: Let rest 2-3 minutes before serving to lock in juices; serve directly from the pan for a rustic presentation.
Assembly: Building the Perfect Maple-Roasted Chicken Thighs
Making Maple-Roasted Chicken Thighs is all about creating a balanced, flavorful dish. Here’s how to make it shine:
- Chicken Thighs: Juicy with crispy, glazed skin.
- Sweet Potatoes and Brussels Sprouts: Tender, caramelized, and hearty.
- Maple Glaze: Sweet-savory coating with thyme aroma.
- Pecans and Cranberries: Crunchy and tart for texture and contrast.
Presentation Tips
- Serve on a large platter, arranging vegetables around chicken for a colorful display.
- Garnish with extra thyme sprigs or a drizzle of maple syrup for elegance.
- Pair with holiday sides like roasted fall vegetable salad or instant pot pork chops for a festive spread.
Storage and Make-Ahead Tips
Maple-Roasted Chicken Thighs are great for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers; vegetables may soften slightly upon thawing.
- Make-Ahead:
- Prep glaze and vegetables up to 1 day ahead; store separately in the refrigerator.
- Assemble and roast fresh for best texture, or cook fully and refrigerate for 1 day.
- Reheating: Reheat in a 350°F oven for 10-12 minutes, covered with foil, or microwave in 1-minute bursts, covered, until hot. Add a splash of broth to keep moist.
- Tip: Store chicken and vegetables together to maintain flavor; add fresh pecans and cranberries after reheating for crunch.
Recipe Variations
Maple-Roasted Chicken Thighs are versatile and easy to customize. Here are some fun twists:
- Spicy Maple Chicken: Add ½ teaspoon smoked paprika or chili powder to the glaze.
- Gluten-Free: Naturally gluten-free; use pure maple syrup.
- Citrus Maple Chicken: Replace 1 tablespoon maple syrup with orange juice and add 1 teaspoon orange zest.
- Nut-Free Chicken: Omit pecans or use toasted sunflower seeds.
- Veggie-Packed Chicken: Add 1 cup sliced carrots or parsnips to the vegetable mix.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-450 kcal (varies with chicken and vegetables).
- Protein: High, from chicken and pecans.
- Fat: Moderate, from chicken skin, oil, and pecans.
- Carbs: Moderate, from sweet potatoes and cranberries.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Sweet, Savory Bliss!
Maple-Roasted Chicken Thighs are the ultimate one-pan meal, blending juicy chicken with hearty vegetables and a sweet maple-thyme glaze, topped with crunchy pecans and tart cranberries. Perfect for weeknight dinners, fall gatherings, or meal prep, it’s easy to make and endlessly adaptable. So, preheat your oven, roast this flavorful dish, and enjoy a taste of autumn. We’d love to hear how your chicken thighs turn out—share your creations in the comments or on social media!
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Maple-Roasted Chicken Thighs
Description
Craving a comforting, flavorful meal that’s perfect for fall? Maple-Roasted Chicken Thighs combine juicy bone-in chicken thighs with sweet potatoes and Brussels sprouts, all glazed with a sweet maple-thyme sauce and topped with crunchy pecans and tart cranberries
Ingredients
Maple-Roasted Chicken Thighs use wholesome ingredients for a flavorful, satisfying dish. Here’s what you’ll need for 4 servings:
- 2 tablespoons maple syrup: Adds sweet, caramelized flavor.
- 1 tablespoon snipped fresh thyme: Provides earthy, aromatic notes.
- 2 tablespoons olive oil, divided: Enhances roasting and glaze.
- ¾ teaspoon salt, divided: Seasons the dish evenly.
- ¾ teaspoon ground black pepper, divided: Adds mild warmth.
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges: Contributes sweet, hearty texture.
- 1 pound Brussels sprouts, trimmed and halved: Adds earthy, slightly nutty flavor.
- 4 bone-in chicken thighs: Juicy, flavorful protein with crispy skin.
- ¼ cup chopped toasted pecans: Offers crunchy texture.
- ¼ cup chopped dried cranberries: Provides tart, chewy contrast.
Why These Ingredients Matter
- Chicken Thighs: Bone-in thighs stay juicy and develop crispy skin.
- Maple Syrup and Thyme: Create a sweet-savory glaze that ties the dish together.
- Sweet Potatoes and Brussels Sprouts: Add hearty, seasonal vegetables with complementary flavors.
- Pecans and Cranberries: Provide crunch and tartness for a balanced finish.
Substitutions and Variations
- Maple Syrup: Swap with honey or agave nectar (use 1 ½ tablespoons for less sweetness).
- Fresh Thyme: Replace with 1 teaspoon dried thyme or rosemary.
- Olive Oil: Use avocado oil or melted butter for richer flavor.
- Salt and Pepper: Substitute with seasoned salt or add ½ teaspoon garlic powder for extra depth.
- Sweet Potatoes: Use butternut squash, carrots, or parsnips.
- Brussels Sprouts: Swap with broccoli florets, cauliflower, or green beans.
- Chicken Thighs: Use boneless thighs (reduce roasting time by 5 minutes) or chicken drumsticks.
- Pecans: Substitute with walnuts, almonds, or pumpkin seeds.
- Dried Cranberries: Replace with raisins, dried cherries, or chopped dried apricots.
- Gluten-Free: Naturally gluten-free; confirm maple syrup is pure.
- Flavor Variations:
- Spicy Maple Chicken: Add ¼ teaspoon cayenne or chili flakes to the glaze.
- Citrus Maple Chicken: Include 1 teaspoon orange zest in the glaze.
- Herb-Infused Chicken: Add 1 teaspoon fresh rosemary or sage to the vegetable toss.
- Balsamic Maple Chicken: Mix 1 teaspoon balsamic vinegar into the glaze.
- Nut-Free Chicken: Omit pecans or use toasted sunflower seeds.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons maple syrup, 1 tablespoon fresh thyme, 2 tablespoons olive oil, ¾ teaspoon salt, ¾ teaspoon pepper, 1 pound sweet potatoes, 1 pound Brussels sprouts, 4 chicken thighs, ¼ cup pecans, ¼ cup dried cranberries.
- Preheat the oven to 425°F (220°C); line a 10×15-inch baking pan with foil.
- Peel and cut sweet potatoes into 1-inch wedges; trim and halve Brussels sprouts; chop pecans; snip thyme.
Tip: Cut vegetables uniformly for even roasting; toast pecans in a dry skillet over medium heat for 2-3 minutes if not pre-toasted.
Step 2: Make Maple Glaze
- In a small bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon fresh thyme, 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until combined. Set aside.
Tip: Whisk until smooth; taste and adjust maple syrup for desired sweetness.
Step 3: Prep Vegetables
- In a large bowl, toss 1 pound sweet potato wedges and 1 pound halved Brussels sprouts with 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
Tip: Toss thoroughly to coat evenly; ensure vegetables are dry to promote roasting.
Step 4: Season Chicken
- Brush 4 bone-in chicken thighs with remaining 1 tablespoon olive oil; sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon ground black pepper.
Tip: Pat chicken dry before oiling for crispy skin; season both sides for even flavor.
Step 5: Assemble and Roast
- Arrange chicken thighs, skin-side down, in the center of the prepared baking pan.
- Arrange sweet potato mixture around the chicken in a single layer.
- Roast in the preheated oven for 15 minutes.
Tip: Place chicken in the center to ensure even cooking; spread vegetables evenly to avoid steaming.
Step 6: Glaze and Finish Roasting
- Turn chicken thighs skin-side up; brush chicken, sweet potatoes, and Brussels sprouts with the maple glaze.
- Roast until sweet potatoes are tender and chicken reaches an internal temperature of at least 165°F (74°C) near the bone, about 15 minutes more.
Tip: Use a meat thermometer for accuracy; brush glaze generously for flavor.
Step 7: Serve
- Sprinkle with ¼ cup chopped toasted pecans and ¼ cup chopped dried cranberries.
- Serve hot, about 1 thigh and 1 cup vegetables per serving.
Tip: Let rest 2-3 minutes before serving to lock in juices; serve directly from the pan for a rustic presentation.
FAQs
1. Why are my chicken thighs not crispy?
Wet skin or overcrowding can cause this; pat chicken dry and ensure space between pieces in the pan.
2. Can I use boneless chicken thighs?
Yes, reduce roasting time by 5-7 minutes; check for 165°F internal temperature.
3. Is this recipe gluten-free?
Yes, with pure maple syrup (most are gluten-free).
4. Why are my vegetables not tender?
Uneven cutting or overcrowding can cause this; cut uniformly and arrange in a single layer.
5. Can I make this in advance?
Prep glaze and vegetables ahead; roast fresh for best texture.
6. What are the health benefits of this dish?
Chicken provides protein; sweet potatoes and Brussels sprouts offer fiber, vitamins (A, C); moderate in fat with healthy nuts.