These deliciously cooked chicken thighs sweet potato wedges and Brussels sprouts are roasted with maple syrup and thyme then served with cranberries and toasted pecans.

Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients:

• Bone-in chicken thighs 4, skinned
• Sweet potatoes 1 pound, peeled and cut into 1 inch wedges
• Brussels sprout 1 pound, trimmed and halved
• Pure maple syrup 2 tablespoons
• Olive oil 4 teaspoons
• Snipped dried cranberries 3 tablespoons
• Chopped pecans 3 tablespoons, toasted
• Snipped fresh thyme 1 tablespoon
• Salt ½ teaspoon
• Black pepper ½ teaspoon
• Non-stick cooking spray

Directions:

• Preheat your oven to 425 degrees F.
• Combine maple syrup, 1 teaspoon of olive oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, and thyme in a small bowl, set aside.
• In a large bowl, combine sweet potato wedges, Brussels sprout, drizzle with the remaining 3 teaspoons of olive oil, and season with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, toss to coat.
• Line a 15 by 10-inch sheet pan with aluminum foil and heat it in the oven for 5 minutes.
• Remove pan from oven and immediately grease with cooking spray.
• Arrange chicken thighs meaty sides down, in the center of the sheet pan.
• Arrange seasoned vegetables around the chicken and roast in the oven for 15 minutes.
• Remove chicken from the oven, turn chicken and vegetables and brush with maple syrup mixture.
• Roast again for 15 minutes or until the chicken is done and vegetables are tender.

Remove from the oven, and top with cranberries and toasted pecans and serve.