Best Maple Roasted Chicken Thighs Recipes

MAPLE-ROASTED CHICKEN THIGHS

Maple-Roasted Chicken Thighs image

A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.

Provided by Jamie

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 tablespoons maple syrup
1 tablespoon snipped fresh thyme
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
4 bone-in chicken thighs
¼ cup chopped toasted pecans
¼ cup chopped dried cranberries

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
Roast in the preheated oven for 15 minutes.
Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g

MAPLE ROASTED CHICKEN THIGHS

Maple Roasted Chicken Thighs image

Make and share this Maple Roasted Chicken Thighs recipe from Food.com.

Provided by MsSally

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large skinless chicken thighs (about 1 1/2 pounds with bones)
2 small sweet potatoes, peeled and cut into 1-inch chunks (about 1 pound total)
1 small onion, cut into 1-inch pieces
0.5 (16 ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks
1/4 cup maple syrup

Steps:

Preheat oven to 450°F.
In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

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