Maple-Roasted Chicken
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Looking for a fall dinner that feels special but doesn’t take all day? This one-pan meal combines maple-glazed chicken, caramelized Brussels sprouts, and sweet potatoes for a cozy, flavorful dish that’s simple to make and beautiful to serve.
Ingredients:
(Serves 2)
Directions:
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Ingredients:
(Serves 2)
- 1 tablespoon maple syrup
- ½ tablespoon snipped fresh thyme
- 3 teaspoons olive oil, divided
- ⅜ teaspoon salt, divided
- ⅜ teaspoon ground black pepper, divided
- ½ pound sweet potatoes, peeled and cut into 1-inch wedges
- ½ pound Brussels sprouts, trimmed and halved
- 2 bone-in chicken thighs
- ⅛ cup chopped toasted pecans
- ⅛ cup chopped dried cranberries
Directions:
- Preheat the oven to 425°F (220°C). Line a 10x15-inch baking tray with foil.
- Make the maple glaze: In a small bowl, whisk together maple syrup, thyme, 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Prepare the veggies: Toss sweet potatoes and Brussels sprouts with 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
- Season the chicken: Brush chicken thighs with the remaining 1 teaspoon olive oil. Sprinkle with the last ¼ teaspoon of salt and black pepper.
- Arrange and roast: Place chicken (skin side down) in the center of the tray. Spread the veggies around it. Roast for 15 minutes.
- Glaze and finish: Remove the tray, flip the chicken, and brush everything with the maple glaze. Roast another 15 minutes, or until chicken is cooked through and the vegetables are tender.
- Serve and garnish: Sprinkle with chopped pecans and cranberries for a little crunch and color.
This recipe was sourced from All Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
