Maple-Glazed Chicken with Roasted Sweet Potatoes

Succulent chicken thighs coated in a sweet and savory maple glaze, roasted alongside tender sweet potatoes and vibrant Brussels sprouts for a comforting fall meal.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein

Ingredients

• 1 pound chicken thigh (bone-in, skin-on)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 sweet potato (large, peeled, diced)
• 6 ounce Brussels sprouts (trimmed, halved)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar to create the glaze. Set aside.
3. On the prepared baking sheet, toss 1 pound chicken thighs, 1 diced sweet potato, and 6 ounces halved Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
4. Roast for 20 minutes. Remove the baking sheet from the oven and brush the chicken and vegetables with the maple glaze. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and lightly caramelized.
5. Serve the maple-glazed chicken and roasted sweet potatoes and Brussels sprouts immediately.

Notes

Using bone-in, skin-on chicken thighs provides more flavor and helps prevent the chicken from drying out during roasting. Ensure vegetables are in a single layer for even cooking and browning.

Nutrition (per serving)

• Calories: 640
• Protein: 45.8 g
• Carbohydrates: 44.5 g
• Fat: 33.1 g
• Fiber: 7.5 g
• Sodium: 630 mg
• Saturated Fat: 9.1 g
• Sugar: 23.8 g
• Cholesterol: 160 mg