Maple-Roasted Chicken Thighs

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking sheet with aluminum foil.

2. 2

   In a small bowl, whisk together the maple syrup, 1 teaspoon olive oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.

3. 3

   In a large bowl, toss the sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Set aside.

4. 4

   Brush the chicken with the remaining 1 tablespoon olive oil; season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange the chicken, skin-sides down, in the center of the prepared baking sheet. Spread the sweet potato mixture around the chicken.

5. 5

   Roast in the preheated oven for 15 minutes. Flip the chicken; brush the chicken, sweet potatoes, and Brussels sprouts with the maple syrup mixture.

6. 6

   Continue roasting until the sweet potatoes are tender and the chicken is no longer pink in the centers and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bones should read at least 165 degrees F (74 degrees C).

7. 7

   Sprinkle with pecans and cranberries; serve.

• Calories 609.03 kcal High
• Protein 28.74 g Good Source
• Carbs 43.78 g Moderate
• Total Fat 36.5 g High
• Saturated Fat 8.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 137.68 mg High
• Sodium 291.17 mg Moderate
• Fiber 9.21 g Good Source
• Sugar 20.86 g High
• Added Sugar 0.0 g Low Source
• Calcium 76.47 mg Low Source
• Iron 3.08 mg Moderate
• Potassium 473.96 mg Moderate
• Vitamin A 1607.37 mcg_rae Good Source
• Vitamin C 100.5 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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