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Maple-Roasted Chicken Thighs

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-SodiumGluten-FreePaleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Maple-Roasted Chicken Thighs pair juicy, bone-in chicken with caramelized sweet potatoes and Brussels sprouts, all roasted together on one pan. A glossy maple-thyme glaze adds a sweet-herb note, while toasted pecans and tart dried cranberries bring crunch and brightness. Ideal for a cozy weeknight dinner with balanced sweet, savory, and nutty flavors.

  • Prep20 mins
  • Cook30 mins
  • Serves4
  • DifficultyEasy
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.