Go Back

Maple Roasted Chicken Thigh Brussels Wedge

A comforting meal featuring juicy chicken thighs, roasted sweet potatoes, and Brussels sprouts, all enhanced with maple syrup and fresh rosemary.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 875
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 chicken thighs (skinless) Look for fresh, plump, and moist options.
  • 2 sweet potatoes (cut into wedges)
  • 2 cups Brussels sprouts (halved)
Flavorings
  • 2 tbsp maple syrup Provides sweetness.
  • 1 tbsp olive oil For tossing ingredients.
  • fresh rosemary Use as desired for flavor.
  • black pepper Season to taste.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Rinse the chicken thighs under cold water and pat them dry. Cut the sweet potatoes into wedges and halve the Brussels sprouts.
Mixing
  1. In a large mixing bowl, combine the chicken thighs, sweet potato wedges, and Brussels sprouts. Drizzle with olive oil and maple syrup, then add fresh rosemary and black pepper. Toss until well coated.
Roasting
  1. Line a large sheet pan with parchment paper. Spread the chicken and vegetables in a single layer, ensuring they are not overcrowded.
  2. Place the sheet pan in the preheated oven. Roast for approximately 30-35 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Serving
  1. Remove from the oven and allow to rest for a few minutes before serving.
  2. Serve warm, pairing with side dishes as desired.

Notes

This dish can be customized with different vegetables and seasonings. Ensure the oven is preheated before roasting for the best results, and avoid overcrowding the pan.