2 tablespoons pure maple syrup 4 teaspoons olive oil 1 tablespoon snipped fresh thyme ½ teaspoon salt ½ teaspoon black pepper 1 pound sweet potatoes, peeled and cut into 1-inch wedges 1 pound Brussels sprouts, trimmed and halved Nonstick cooking spray 4 bone-in chicken thighs, skinned 3 tablespoons snipped dried cranberries 3 tablespoons chopped pecans, toasted
STEP-1
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.
STEP-2
oil and sprinkle with the remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
STEP-3
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.
STEP-4
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.
STEP-5
Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minutes more. Transfer the chicken to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.