Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This prevents the maple glaze from sticking to the pan.
- Place the halved Brussels sprouts and cubed sweet potatoes on the prepared sheet pan. Drizzle them with one tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss them directly on the pan until they are evenly coated.
- In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, dried rosemary, and the remaining tablespoon of olive oil. This mixture will act as both a seasoning and a glaze for the chicken.
- Pat the chicken thighs dry with a paper towel. Place them on the sheet pan, nestling them among the vegetables. Brush about two-thirds of the maple glaze generously over the top of each chicken thigh. Pour the remaining glaze over the vegetables and toss gently to combine.
- Place the sheet pan in the center of the oven. Roast for 30 to 35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and charred at the edges.
- If you want extra crispy skin, turn the broiler on for the last 2 to 3 minutes of cooking. Watch closely to ensure the maple syrup does not burn, as it can go from caramelized to scorched very quickly.
- Cook Time: 50 minutes
- Diet: Gluten-Free