Preparation

• 1.

  Preheat your oven to 400°F (200°C).

• 2.

  In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper to create the glaze.

• 3.

  Place the chicken thighs in a large bowl or a resealable bag and pour half of the glaze over the chicken; marinate for at least 30 minutes, but up to overnight in the refrigerator for the best flavor.

• 4.

  While the chicken is marinating, prepare the veggies. Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, pepper, and rosemary (if using) in a separate bowl.

• 5.

  Spread the sweet potatoes and Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

• 6.

  Place the marinated chicken thighs on a separate baking sheet, skin-side up, and pour the remaining marinade over the chicken.

• 7.

  Roast the chicken and vegetables in the preheated oven. Chicken thighs should take about 35-40 minutes or until the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly caramelized, cooking for about 25-30 minutes.

• 8.

  Halfway through cooking, toss the vegetables on the baking sheet for even roasting.

• 9.

  Once cooked, let the chicken rest for 5 minutes before serving.

• 10.

  Plate the roasted sweet potatoes and Brussels sprouts alongside the Maple-Balsamic glazed chicken thighs, and drizzle any remaining glaze over the chicken.