Maple syrup brings out the sweet notes in this classic oven-baked chicken thigh recipe with sweet potato wedges and Brussels Sprouts dish. The best part? It’s a super simple one-tray-bake recipe that will please the whole family and is diabetic-friendly. After more easy chicken thigh recipes, why not give this one-pot Mediterranean chicken a go.
Looking for more one-pan tray bake recipes?
Ingredients
Method
Preheat oven to 200 degrees Celsius (fan-forced). Combine the maple syrup, thyme, pepper and 1tsp oil in a small bowl.Â
Put the sweet potato, sprouts and remaining oil in a large bowl. Season with pepper and toss to combine.Â
Heat the tray in the oven for 5 minutes. Remove tray from oven and spray with cooking spray. Arrange chicken, meaty-side down in the middle of the tray. Arrange vegetables around the chicken. Roast for 15 minutes.Â
Turn the chicken and veg over. Brush with maple syrup mixture. Roast for 15 minutes, or until chicken is cooked through and sweet potato is tender. Sprinkle with pecan and cranberries to serve.Â
COOK’S TIP: To toast pecans, place on a tray and bake in an oven preheated to 170 degrees Celsius (fan-forced) for 7-8 minutes or until lightly toasted and aromatic. Cool then chop.Â
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