Maple Glazed Chicken Thighs

Growing up, Sunday dinners were a big deal in my family. It was a time where we would all gather around the table and enjoy each other’s company over a delicious meal. One of my favorite dishes that my mother used to make was maple glazed chicken thighs with roasted sweet potatoes and brussel sprouts.

The combination of sweet and savory flavors always left me feeling satisfied, and it’s a meal that I still make to this day.

This recipe has become a family favorite for a reason. The sweetness from the maple syrup complements the tender chicken thighs perfectly, and the roasted sweet potatoes and Brussels sprouts add a healthy dose of veggies to the mix.

Plus, it’s a one-pan meal, so cleanup is a breeze!

Not only is this dish delicious, but it’s also healthy. Sweet potatoes are loaded with vitamins and minerals, and Brussels sprouts are a great source of fiber. The chicken thighs provide protein, and the maple syrup adds a touch of sweetness without being overly indulgent. It’s the perfect meal for a weeknight dinner that won’t leave you feeling guilty.

To make this meal, start by preheating the oven to 425°F.

In a small bowl, whisk together the maple syrup, olive oil, thyme, salt, and pepper. Toss the sweet potatoes and Brussels sprouts in the mixture until they are fully coated.

Place the veggies on a baking sheet coated with nonstick cooking spray, and bake for 20 minutes.

While the veggies are cooking, season the chicken thighs with salt and pepper. After 20 minutes, remove the baking sheet from the oven and add the chicken thighs to the pan.

Brush the chicken with the remaining maple syrup mixture and return the pan to the oven. Bake for an additional 20-25 minutes or until the chicken is fully cooked.

Once the chicken is done, remove the pan from the oven and sprinkle the dried cranberries and chopped pecans over the veggies. Serve immediately and enjoy!

This meal pairs well with a simple green salad or a side of quinoa. It’s also great for meal prep and can be stored in the fridge for up to four days. Give it a try and see why it’s a family favorite in my house!

Maple Glazed Chicken Thighs

Course: MainCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

520

kcal

This healthy one-pan meal of maple glazed chicken thighs with roasted sweet potatoes and Brussels sprouts is a delicious and guilt-free dinner option.

Ingredients

• 2 tablespoons pure maple syrup

• 4 teaspoons olive oil

• 1 tablespoon snipped fresh thyme

• ½ teaspoon salt

• ½ 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

Directions

• Preheat oven to 400°F.
• In a small bowl, whisk together the maple syrup, 2 teaspoons of olive oil, thyme, salt, and black pepper.
• In a large bowl, toss the sweet potatoes with 2 teaspoons of olive oil and a pinch of salt.
• Spread the sweet potatoes in a single layer on one side of a large rimmed baking sheet.
• Toss the Brussels sprouts with 2 teaspoons of olive oil and a pinch of salt in the same large bowl.
• Spread the Brussels sprouts in a single layer on the other side of the baking sheet.
• Roast the vegetables for 15 minutes.
• Remove the baking sheet from the oven and push the vegetables to the sides to make room for the chicken.
• Place the chicken thighs in the center of the baking sheet and brush with the maple mixture.
• Return the baking sheet to the oven and roast for an additional 25-30 minutes or until the chicken is cooked through.
• Sprinkle with dried cranberries and toasted pecans and serve immediately.

Notes

• You can use boneless, skinless chicken thighs instead of bone-in, if you prefer.
• Feel free to use your favorite nuts or dried fruits in this recipe.
• This recipe pairs well with a simple green salad or some crusty bread.