This flavorful dish features succulent chicken thighs glazed with a sweet and tangy maple-balsamic sauce, paired with roasted sweet potatoes and Brussels sprouts for a delicious, hearty meal.
Preheat your oven to 400°F (200°C).
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.
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.
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.
Spread the sweet potatoes and Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
Place the marinated chicken thighs on a separate baking sheet, skin-side up, and pour the remaining marinade over the chicken.
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.
Halfway through cooking, toss the vegetables on the baking sheet for even roasting.
Once cooked, let the chicken rest for 5 minutes before serving.
Plate the roasted sweet potatoes and Brussels sprouts alongside the Maple-Balsamic glazed chicken thighs, and drizzle any remaining glaze over the chicken.
Tell us your preferences and we will create a personalized Maple-Balsamic Glazed Chicken with Roasted Sweet Potatoes and Brussels Sprouts for you