This time of year the days get shorter and the air crisper. When the autumn season hits you may feel like sleeping more or feel a little out of sorts, but look at the bright side (there is one!) – we can start enjoying all those foods we avoid during the heat of summer.
We found this Recipe on EatingWell.com. It’s easy to prepare and allows you to use your fall favorites…sweet potatoes and Brussel sprouts.
***And remember…if you want to reduce the calories of this meal –
use skinless chicken breasts instead of chicken thighs!***
Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts
Prep 20 m
Ready In 50 m
2 tablespoons pure maple syrup
4 teaspoons olive oil
1 tablespoon snipped fresh thyme
½ teaspoon salt
½ teaspoon black pepper
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
Nonstick cooking spray
4 bone-in chicken thighs, skinned (or skinless chicken breasts)
3 tablespoons snipped dried cranberries
3 tablespoons chopped pecans, toasted
Preheat oven to 425°F. In a small bowl combine maple syrup, 1 tsp. of the oil, the thyme, ¼ tsp. of the salt, and ¼ tsp. of the pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp. oil and sprinkle with the remaining ¼ tsp. salt and ¼ tsp. pepper; toss to coat.
Line a 15x10-inch baking pan with foil. Heat the prepared pan in oven 5 minutes. Remove pan from oven and coat with cooking spray. After cleaning chicken, removing skin and excess chicken fat that can be seen, pat dry with paper towel and arrange chicken, meaty side down in center of pan. Arrange chicken, meaty sides down, in center of pan. Arrange vegetables around chicken. Roast 15 minutes.
Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175°F) and potatoes are tender. Serve topped with pecans and cranberries.
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I'm Natatia Gemmell.