Maple-Roasted Chicken Thighs Recipe

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.

Whisk 1 teaspoon olive oil maple syrup thyme 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.

Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil 1/4 teaspoon salt and 1/4 teaspoon pepper.

Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken smooth sides down in the center of the prepared pan. Arrange vegetables around chicken.

Roast in the preheated oven for 15 minutes.

Turn chicken over; brush it sweet potatoes and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C) about 15 minutes. Sprinkle with pecans and cranberries.