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

Scale

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.

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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.