One of my favorites is celery soup. This particular version is rather thick; if you want a thinner soup, add more milk at the very end.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon snipped fresh thyme
- 2 tablespoons olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 pound sweet potatoes, peeled and cut into 1-inch wedges
- 1 pound Brussels sprouts, trimmed and halved
- 4 bone-in chicken thighs
- ¼ cup chopped toasted pecans
- ¼ cup chopped dried cranberries
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with foil.
- Whisk together maple syrup, thyme, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
- Toss together sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
- Brush chicken with remaining 1 tablespoon olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken, skin-side down, in the center of the prepared pan. Arrange sweet potato mixture around chicken.
- Roast in the preheated oven for 15 minutes. Turn chicken over; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.
- Continue to roast until sweet potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
- Sprinkle with pecans and cranberries to serve.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 593 mg |
| Sugars | 18 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family gave it a thumbs up!
Very good. But you need to double the sauce.
Wonderful Autumn medley–the colors, the flavors, the crunch!! I add 2 crowns of broccoli for the 2 folks who don’t like Brussies and the rest of us eat the Brussies–everyone is happy. So easy to throw together and it sets the mood for the season. The only thing I change is to use sugar-free syrup for my diabetic husband and the taste is still great.
I think this recipe was good overall but won’t go down as an all time favorite sheet pan meal. There’s a honey garlic chicken thigh recipe that I think brings a lot more flavor.
One of the best recipes I made on Allrecipes. I tripled the sauce. Finger-licking good meal!
Very good and easy. I added an onion to the mix and sprinkled over some red pepper flakes too.
Changed to walnuts and goji berries and pork. Tasty.
We loved this dish. Roasting dinners is the only way to go. The vegies have so much flavor and the much chicken. Yummm
I have made this twice now with broccoli instead of sprouts. Its wonderful. I also add a small yellow onion, roughly chopped. At the halfway point I add the dried cranberries and they cook with the rest of the tray. This has to be one of the easiest, most tasty recipes I’ve come across of this site for years.
I made the recipe exactly as written except I had to substitute broccoli for brussels sprouts. Absolutely delicious and so easy. I prepared it early in the morning, stuck it in the fridge, and put it in the oven at dinner time. I roasted it for 20 minutes, added the sauce, then roasted another 20 minutes. Perfect.
It looked a little bland for our tastes, so I added a little lemon juice (about 1 tsp) to the veggie mixture as well as some minced garlic. To the chicken coating I also added garlic, as well as sage, red cayenne pepper (we like spicy food), and a little bit of paprika. I liked how it turned out.
This was a tasty, easy dinner. I made it exactly as directed (except I used boneless chicken thighs), but we felt the maple syrup was too subtle and there was not enough sauce to brush over all the vegetables. So, next time I will double the sauce component. I do love that you can really change up the vegetables. Tonight, with our leftovers, I will probably add carrots and red onion. The dried fruit and nuts that others have suggested would also go well with this dish.
LOVED THIS! I doubled the recipe and did one tray of just veggies and I think they turned out even better than the ones in with the thighs.
Fantastic!! I swapped the sweet potatoes for butternut squash and the family loved it. Also had dried cherries to get rid of, so I used this in place of the cranberries and it worked out great.
Beautiful aroma and flavor. Next time, I would skip mixing the Brussels sprouts and sweet potatoes together. Just lay the chicken out on the baking tray with the potatoes and veggies, brush with oil, salt, and pepper. That is essentially the first step anyway. Also, I suggest lining the baking sheet with parchment paper instead of foil. Some of the food sticks to the foil.
The first time I made this, I wasn’t impressed but knew it had potential. I doubled the ingredients in Step 2 (the maple sauce). So now there really was plenty to mix in the vegetables and amply coat the thighs. Perfecto!
Great recipe!!! Meat and veggies all in one dish. The caramelization of the sweet potatoes and brussel sprouts by the maple syrup , and the pecan and cranberry topping is a wonderful melding of flavours! Added bonus: everything goes into the oven in a (foil lined) baking pan at once, so by the time it’s ready the few utensils needed are already cleaned up and no pots or pans to clean up!!
So yummy!!! I used candied pecan salad topper and it was really good.
We loved it. I used broccoli instead of brussel sprouts because no one in our family likes them. I cooked an extra 5 minutes to make sure the chicken was done! Great recipe.
It took longer to cook than the receipe called for. I didn’t have maple syrup so I used honey. It was very good! I will make it often.
Another yummy recipe by Jamie from the Sheet Pan feature in the magazine. It was easy and delicious. Just like another reviewer, I made a bit more maple syrup sauce and had to bake it about 10 minutes more than it called for. Really delicious just like the Italian Chicken Sausage & Peppers from the same article.