| 10 | 60 | 558 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 40 min | 4 |
| 4 tbsp | Maple syrup, pure |
| 3 tbsp | Extra virgin olive oil |
| 1 tbsp | Thyme, fresh (snipped) |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 454 gm | Sweet potato (peeled and cut into 1-inch wedges) |
| 454 gm | Brussels sprouts (trimmed and halved) |
| 681 gm | Chicken thighs, bone-in, skinless |
| 3 tbsp | Pecans (toasted) |
| 3 tbsp | Cranberries, dried |
Preheat oven to 425F (roast).
In a small bowl, combine maple syrup and 2 tablespoon of the oil, the thyme, 1/4 tsp salt and 1/4 tsp of the black pepper. Set aside this maple syrup mixture for later.
In a large bowl, combine all the sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tablespoons of oil and sprinkle with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Line a large baking pan with parchment paper and heat the pan in the oven for 5 minutes. Remove pan from oven and arrange chicken (meaty side down) in the center of the pan. Arrange the vegetables around the chicken.
Roast for 20 minutes.
Turn chicken and vegetables and brush with maple syrup mixture.
Roast for another 20 minutes or until chicken is done (at least 175F) and potatoes are tender.
Top with toasted pecans and cranberries.
| Fruit | 0.2 |
| Meat | 1.9 |
| Meat Alternative | 0.2 |
| Vegetables | 3.1 |
