1lb
sweet potatoes, peeled & cut into 1-inch cubes
1lb
Brussels sprouts, trimmed & halved
4
bone-in chicken thighs
¼cup
pecans, chopped & toasted
¼cup
dried cranberries, chopped
Salt and pepper to taste
INSTRUCTIONS
1
Preheat oven to 425°F and line a sheet pan with parchment or foil.
2
In a bowl, combine maple syrup, mustard, thyme, and olive oil; season to taste with salt and pepper. Toss in potatoes, Brussels sprouts, and chicken; coat well. Place on pan and season again with salt & pepper. Roast in oven 30-35 minutes, or until veggies are tender and chicken registers 165°F.
3
Remove from oven and garnish with toasted pecans and cranberries.
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Maple-Roasted Chicken
PREP TIME15 mins
COOK TIME35 mins
SERVINGS4
INGREDIENTS
2Tbsp
DLM 100% Pure Maple Syrup
2Tbsp
DLM Classic Dijon Mustard
1Tbsp
fresh thyme, minced
4Tbsp
DLM Pure Olive Oil
1lb
sweet potatoes, peeled & cut into 1-inch cubes
1lb
Brussels sprouts, trimmed & halved
4
bone-in chicken thighs
¼cup
pecans, chopped & toasted
¼cup
dried cranberries, chopped
Salt and pepper to taste
INSTRUCTIONS
1
Preheat oven to 425°F and line a sheet pan with parchment or foil.
2
In a bowl, combine maple syrup, mustard, thyme, and olive oil; season to taste with salt and pepper. Toss in potatoes, Brussels sprouts, and chicken; coat well. Place on pan and season again with salt & pepper. Roast in oven 30-35 minutes, or until veggies are tender and chicken registers 165°F.
3
Remove from oven and garnish with toasted pecans and cranberries.