Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 large sweet potatoes, cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved
  • 1 large red onion, cut into thick wedges
  • 3 large carrots, sliced into coins
  • 1/4 cup extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic, dried thyme, and dried rosemary until emulsified.
  3. Add the cubed sweet potatoes, Brussels sprouts, carrots, and red onion to the bowl. Toss thoroughly until every vegetable is evenly coated in the glaze.
  4. Spread the coated vegetables evenly across a large rimmed sheet pan.
  5. Nestle the chicken thighs skin-side up among the vegetables on the pan.
  6. Brush any remaining glaze over the chicken skin.
  7. Roast in the center rack of the oven for 40-45 minutes, or until the chicken skin is crisp and the sweet potatoes are caramelized.
  8. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C).
  9. Remove from oven and let the pan rest for 5 minutes to allow juices to redistribute.