Ingredients
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2 tablespoons pure maple syrup
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4 teaspoons olive oil
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1 tablespoon snipped fresh thyme
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½ teaspoon salt
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½ teaspoon black pepper
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1 pound sweet potatoes, peeled and cut into 1-inch wedges
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1 pound Brussels sprouts, trimmed and halved
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Nonstick cooking spray
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4 bone-in chicken thighs, skinned
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3 tablespoons snipped dried cranberries
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3 tablespoons chopped pecans, toasted
Directions
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Preheat oven to 425 degrees F. In a small bowl combine maple syrup, 1 tsp. of the oil, the thyme, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp. oil and sprinkle with the remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
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Line a 15x10-inch baking pan with foil. Heat the prepared pan in oven 5 minutes. Remove pan from oven and coat with cooking spray. Arrange chicken, meaty sides down, in center of pan. Arrange vegetables around chicken. Roast 15 minutes.
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Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175 degrees F) and potatoes are tender. Serve topped with pecans and cranberries.
