Ingredients
Scale
- 1.5 lbs chicken thighs, bone-in and skin-on
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup beef strips or beef bacon bits (optional for extra smokiness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the maple syrup, one tablespoon of olive oil, minced garlic, dried thyme, and smoked paprika. Set this glaze aside.
- Place the halved Brussels sprouts on the baking sheet. Drizzle with the remaining two tablespoons of olive oil and season with half of the salt and pepper. Toss well to coat.
- Move the sprouts to the outer edges of the pan to make room for the chicken in the center.
- Pat the chicken thighs dry with a paper towel. This step is important for getting crispy skin. Place them on the baking sheet.
- Season the chicken with the remaining salt and pepper. Brush about half of the maple glaze onto the chicken thighs.
- If using beef strips, sprinkle them over the Brussels sprouts now.
- Place the baking sheet in the oven and roast for 15 minutes.
- Carefully remove the pan and brush the remaining glaze over the chicken. Give the Brussels sprouts a quick stir.
- Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sprouts are tender and browned.
- Let the chicken rest for 5 minutes before serving to keep the juices inside.
- Cook Time: Not specified