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Maple-Roasted Chicken Thighs

Maple-Roasted Chicken Thighs
little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges.

Some recipes, like this Maple-Roasted Chicken Thighs, give me a new appreciation for sweet potatoes and Brussel sprouts.



  • Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with foil.

  • Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.

  • Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  • Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.

  • Roast in the preheated oven for 15 minutes.

  • Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

    Original recipe from All Recipes