Chicken, Apple, and Brussels Sprout Sheet Pan Dinner

Ingredients

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

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
2. 2
   Whisk together maple syrup, thyme, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
3. 3
   Toss together sweet potatoes, Brussels sprouts, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
4. 4
   Brush chicken with remaining 1 tablespoon olive oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange chicken, skin-side down, in the center of the prepared pan. Arrange sweet potato mixture around chicken.
5. 5
   Roast in the preheated oven for 15 minutes. Turn chicken over; brush chicken, sweet potatoes, and Brussels sprouts with maple syrup mixture.
6. 6
   Continue to roast until sweet potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
7. 7
   Sprinkle with pecans and cranberries to serve.