Recipes

Maple Roasted Chicken with Sweet Potatoes and Brussels Sprout

MAPLE SYRUP

2 tablespoons pure maple syrup

2 tablespoons olive oil

1 tablespoon fresh thyme

½ teaspoon salt

½ teaspoon black pepper

1 pound sweet potatoes, peeled and cut into ¾ inch cubes

1 pound Brussels sprouts, trimmed and halved

1.5 pounds bone-in chicken thighs

Preheat oven to 425°F. In a small bowl, combine the maple syrup, 1 tablespoon olive oil, thyme, salt and pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper; toss to coat.
Line 15x10 inch baking pan with foil. Coat pan with cooking spray. Arrange chicken thighs in center of pan. Arrange vegetables around chicken. Cook for 15 minutes.
Turn chicken and vegetables. Brush with maple syrup mixture. Cook 15 minutes or until chicken is done (at least 165°F) and potatoes are tender.

Additional recipes using Honey & Maple Syrup › Maple Syrup

Maple Oatmeal Cookies