Ingredients
The following ingredients have 4 Servings
- ½ cup pure maple syrup
- 1½ tablespoon stone ground mustard
- 2 tablespoons fresh lime juice
- 1 large zip top bag
- 6-8 boneless (skinless chicken thighs)
- 2 medium sweet potatoes (peeled and cut into 1½" pieces)
- ½ pound Brussels sprouts (trimmed and cut in half)
- 1 tablespoon grape seed oil (or other light flavored oil)
- 1½ teaspoon salt
- ¼ teaspoon pepper
- pinch freshly grated nutmeg
Instruction
- Preheat oven to 375 degrees.
- Whisk the maple syrup, mustard and lime juice in a small bowl.
- Add the chicken thighs to a large zip top bag and pour in the maple syrup marinade.
- Allow the chicken to marinade at least 20 minutes while you preparing the sweet potatoes and Brussels sprouts.
- Place the sweet potatoes and Brussels sprouts in a large bowl.
- Add the grape seed oil, salt, pepper and nutmeg to the potatoes and sprouts. Toss well to coat.
- Spread the potatoes and sprouts evenly on a 9x13 sheet pan.
- Add the marinated chicken to the sheet pan and discard any remaining marinade.
- Season the chicken thighs with salt and pepper to taste.
- Bake in a preheated oven for 40-45 minutes or until the chicken is cooked through and the vegetables are fork tender and caramelized.
