YOUR SOLIN GENERATED RECIPE
Maple Glazed Chicken Thighs with Roasted Carrots and Crispy Brussels Sprouts
Savor this delicious dish featuring tender, maple-glazed chicken thighs paired with perfectly roasted carrots and crisp Brussels sprouts. The sweet and savory glaze enhances the natural flavors while the roasted vegetables add a delightful crunch and a burst of color, making it a balanced and satisfying meal.
INGREDIENTS
8 oz Chicken Thighs (boneless, skinless)
100g Carrots
100g Brussels Sprouts
1 tbsp Maple Syrup
1/2 tbsp Olive Oil
PREPARATION
Preheat the oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the maple syrup and a pinch of salt and pepper to create the glaze.
Place the chicken thighs on a baking tray lined with parchment paper. Brush half of the maple glaze on the chicken.
Chop carrots into uniform pieces and trim the Brussels sprouts, cutting them in halves if they're large. Toss both vegetables in olive oil, salt, and pepper.
Arrange the vegetables around the chicken on the tray, ensuring they are in a single layer for even roasting.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
About 5 minutes before the end of cooking, brush the remaining glaze over the chicken thighs to enhance the flavor and crisp up the exterior.
Remove from the oven and let the dish rest for a couple of minutes before serving to allow the juices to redistribute.
Plate the chicken with a generous serving of roasted carrots and crispy Brussels sprouts, and enjoy your balanced, flavorful meal.