Crispy Spicy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels sprouts
Aka my fall dream dish...
Hello and HAPPY FALL!
I’m diving headfirst into fall flavors and am so excited to share this recipe with you. To kick off the season, I wanted to keep things A) simple and B) roasted. As much as I adore summer produce, by the time August rolls around, I am SO ready to crank the oven to 400 degrees and crisp up some gorgeous fall veggies.
And let’s be honest, fall (in my humble opinion) is the best cooking season. But with that comes the temptation for more complicated recipes—sometimes I’m here for it, but other times, I just need something quick and delicious.
Originally, I thought I’d cook the chicken thighs in a skillet, but after a little brainstorming with friends, I realized everything could roast together on one sheet pan. One dish, less fuss, and all the flavors get to meld perfectly—win-win!
From the crispy, savory Brussels sprouts to the caramelized sweet potatoes, and of course, the salty-sweet-spicy crunch of the chicken thighs, every bite feels like fall on a plate. Plus, the juices from the chicken mix with the veggies, creating an even deeper, richer flavor that I know you’ll love.
I can't wait for you to try this easy, cozy fall dish!
Pumpkin candles and jazz in the background is the name of the game for me for the next 3 months (until we hit holiday music!!!!!!). I love this seasonal jazz playlist for background cooking music right now.
Fall is "pour yourself a glass of red wine while you wait for the oven to preheat” season. Since we’re still in a bit of a back-and-forth weather month (like it could be in the 50s or 80s) I like to ease into fall with a lighter-bodied red that doesn’t feel too heavy for a warmer day. For this, I’m going to recommend a Pinot Noir.
I generally love a Pinot Noir from Oregon. They’re known to be light to medium-bodied, with bright red fruit flavors like cherry and cranberry, balanced by earthy undertones and a subtle hint of spice.
I’ve always liked this affordable bottle (they have it at Trader Joe’s) that is noted to be a great wine for a great price by Wine Enthusiast magazine.
Crispy Spicy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels sprouts
Ingredients
Chicken Thighs
4 bone-in, skin-on chicken thighs
Kosher Salt and freshly ground black pepper
Spicy Maple Glaze
1/2 stick (4 tbsp) salted butter
2 tbsp maple syrup
1/2-1 tsp red chili flakes (to taste)
Roasted Veggies
1/2 pound brussels sprouts, trimmed and quartered
1 large sweet potatoes, peeled and cubed
2 tbsp olive oil
Kosher Salt and freshly ground black pepper
Instructions
Prep the Chicken and Vegetables:
Preheat the oven to 425°F and line a sheet pan with aluminum foil.
Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Place them on the prepared sheet pan, leaving space between each piece.
In a large bowl, toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper. Arrange the vegetables around the chicken, making sure they’re in a single layer. If they’re too crowded, use a second sheet pan.
Roast the Chicken and Vegetables:
Roast the chicken and vegetables in the oven for about 30 minutes, or until the chicken reaches an internal temperature of 160°F and the vegetables are tender and caramelized.
Make the Spicy Maple Butter:
While the chicken roasts, melt the butter in a small saucepan over medium heat. Add the maple syrup and red pepper flakes. Let it gently bubble and thicken slightly, then remove from heat.
Broil and Finish:
Remove the sheet pan from the oven and turn the broiler on high.
Spoon the spicy maple butter over the chicken and vegetables, then broil for 3-5 minutes, or until the chicken is golden brown and crispy. Be careful not to burn it.
Remove from the oven and serve.
I know I said it above, but I want to reiterate not to crowd the veggies. You want them to have space to breathe so they will be able to roast and get crispy.
If you don’t have maple syrup, you could easily sub it for honey and it would be just as good.
If you want an even crispier skin, you could always cook the chicken thighs in a skillet separately. Just heat a large skillet over medium-high heat, and once it's hot, add a tablespoon of olive oil. Place the seasoned chicken thighs skin-side down in the skillet, and cook for about 5-7 minutes without moving them, until the skin is deep golden brown and crispy. Flip the thighs and cook for another 3-4 minutes to sear the other side. Then, transfer the chicken to the sheet pan with the vegetables and drizzle with the maple butter then finish with the broil step.
Thanks so much for being here. Love you — mean it.
Cheers,
Jessie