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:

• 4 Bone-in chicken thighs, skinned
• 1 lb Sweet potatoes, peeled and cut into 1 inch wedges
• 1 lb Brussels sprout, trimmed and halved
• 2 Tbs Pure maple syrup
• 4 Tsp Olive oil
• 3 Tbs Snipped dried cranberries
• 3 Tbs Chopped pecans, toasted
• 1 Tbs Snipped fresh thyme
• ½ Tsp Salt
• ½ Tsp Black pepper
• 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.