MAPLE-ROASTED CHICKEN WITH SWEET POTATO WEDGES AND BRUSSELS SPROUTS Maple syrup brings out the sweet notes of roasted Brussels sprouts in this classic dish.
PREP TIME: 20 MINS COOK TIME: 35 MINS SERVES 4 (AS A MAIN)
2 Tbsp pure maple syrup
1 Tbsp thyme leaves
Freshly ground black pepper 1 Tbsp olive oil
450g orange sweet potato, peeled,
cut into 2.5cm pieces
450g Brussels sprouts,
4 (about 130g each) bone-in chicken thighs, skin removed, trimmed of fat
3 Tbsp chopped toasted pecans
(see Cook’s Tip)
3 Tbsp chopped dried cranberries
1 Preheat oven to 200°C (fanforced). Combine the maple syrup, thyme, pepper and 1 tsp oil in a small bowl.
2 Put the sweet potato, sprouts and remaining oil in a large bowl. Season with pepper and toss to combine.
3 Heat the tray in the oven for 5 minutes. Remove tray from oven and spray with cooking spray. Arrange chicken, meatyside down in the middle of tray. Arrange vegetables around the chicken. Roast for 15 minutes. 4 Turn 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 pecans and cranberries, to serve.
To toast pecans, place on a tray and bake in an oven preheated to 170°C (fan-forced) for 7-8 minutes or until lightly toasted and aromatic. Cool then chop.