Description
Sheet Pan Maple Chipotle Chicken with Veggies, Potatoes and Bacon.
Ingredients
- 1 pound Brussels Sprouts, Cleaned And Cut In Halves
- 1 whole Sweet Potato, Peeled And Cubed
- 1 whole Medium Red Potato, Cubed
- 1 whole Small Apple, Cut Into Slices
- 1 whole Shallot, Cut Into Slices
- 2 slices Bacon, Cut Into Pieces
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Olive Oil, Plus More For Drizzling On Vegetables
- 1 teaspoon Chipotle (or Southwest Spice Blend)
- 1 pinch Brown Sugar
- 8 pieces Chicken Thighs Or Legs, Skin-on
- Salt And Pepper, to taste
- Fresh Rosemary, For Garnish
Preparation
Preheat oven to 425ºF. Spray a sheet pan with nonstick spray (or line with foil).
In a gallon size ziplock bag (or medium bowl), add Brussels sprouts, sweet potato, red potato, apple, shallots and drizzle with olive oil to lightly coat. Spread in a even layer on sheet pan. Add bacon pieces. Salt and pepper to taste.
In a small bowl, mix maple syrup, olive oil, chipotle, and brown sugar.
Wash and pat the chicken dry. Rub maple syrup mixture over each piece of chicken and salt and pepper to taste. Place on top of the vegetable mixture on sheet pan.
Place in oven and roast until chicken and veggies are golden brown, approximately 30 minutes (chicken should register 165ºF in center). Sprinkle with fresh rosemary and serve.
