Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

A cozy and flavor-packed sheet pan meal featuring juicy chicken thighs roasted in a sticky maple glaze alongside caramelized sweet potatoes and crispy Brussels sprouts. Finished with a sprinkle of sesame seeds and smoky bacon, it’s sweet, savory, and effortlessly satisfying.

Why You’ll Love This Recipe

• One-pan wonder: Everything cooks on a single sheet pan, making cleanup a breeze.
• Perfectly balanced: The maple glaze gives the chicken and vegetables a sweet, savory flavor that’s perfectly complemented by the smoky bacon.
• Hearty and comforting: The juicy chicken thighs and tender, caramelized sweet potatoes make this dish filling and comforting.
• Healthy and nutritious: Packed with protein, fiber, and vitamins from the chicken, veggies, and sweet potatoes.
• Easy to prepare: With just 15 minutes of prep, this meal practically cooks itself, making it perfect for a busy weeknight.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 medium sweet potatoes, cut into wedges
• 1 cup Brussels sprouts, halved
• 1 small red onion, cut into wedges
• 2 slices cooked bacon, chopped (optional)
• 1 tsp sesame seeds (for garnish)

directions

1. Preheat the oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the maple glaze: In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until smooth.
3. Prepare the chicken: Place the chicken thighs on the prepared baking sheet and brush with half of the maple glaze mixture.
4. Add the vegetables: Arrange the sweet potato wedges, Brussels sprouts, and red onion around the chicken thighs. Drizzle the remaining maple glaze over the veggies and toss them to coat evenly.
5. Roast the meal: Roast the chicken and veggies in the oven for 35–40 minutes, or until the chicken is golden and cooked through (reaching an internal temperature of 165°F) and the veggies are tender and slightly caramelized.
6. Finish and serve: Sprinkle the roasted chicken and veggies with chopped bacon (if using) and sesame seeds. Let the dish cool for a few minutes before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 480 kcal per serving

Variations

• Add more veggies: Try adding carrots, parsnips, or cauliflower for additional flavors and textures.
• Use chicken breasts: If you prefer white meat, you can substitute the chicken thighs with bone-in chicken breasts, though they may need a slightly shorter cooking time.
• Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the maple glaze for a spicy kick.
• Vegetarian option: For a meatless version, skip the chicken and use tofu or tempeh. Toss the vegetables with the maple glaze and roast them until caramelized.
• Change up the protein: Substitute the chicken thighs with pork chops, turkey, or any other preferred protein for a variation.

storage/reheating

Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in the oven at 350°F for about 10 minutes or until heated through. You can also reheat in the microwave for a quicker option.

FAQs

Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used, but they will cook faster than bone-in thighs, so be sure to check for doneness at around 25-30 minutes.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F when measured at the thickest part of the thigh. Use a meat thermometer to ensure it’s fully cooked.

Can I prepare this meal in advance?

You can prep the chicken and veggies in advance and store them in the fridge for up to a day. Simply brush the chicken with the glaze and roast when ready.

Can I make this recipe in a slow cooker?

Yes, you can make a slow-cooked version by adding the chicken, veggies, and glaze to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and fully cooked.

How can I make this dish spicier?

Add more chili flakes to the glaze or drizzle hot sauce over the chicken before serving for an added kick.

Can I use another type of sweetener instead of maple syrup?

You can use honey or agave syrup as alternatives to maple syrup, but the flavor of the glaze will change slightly.

Can I make this dish gluten-free?

Yes, simply ensure the soy sauce is gluten-free or substitute with tamari for a gluten-free option.

What should I serve this with?

This dish pairs wonderfully with a side of rice, quinoa, or a fresh green salad for a complete meal.

Conclusion

Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts is the perfect sheet pan dinner, combining the sweet and savory flavors of maple syrup, smoky paprika, and caramelized veggies. This easy, one-pan meal is ideal for busy weeknights, meal prepping, or serving at family gatherings. With its flavorful glaze, tender chicken, and roasted vegetables, it’s a meal that’s sure to satisfy!

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