NUTRITION

SERVINGS

INGREDIENTS

2 pieces Chicken Thighs (skinless, boneless, ~113g each)

1 tablespoon Maple Syrup

1 medium Carrot

1 cup Brussels Sprouts

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Thyme

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, whisk together the maple syrup, a pinch of salt, black pepper, and one teaspoon of olive oil. Set aside the glaze.

• 3

  Pat the chicken thighs dry with paper towels. Brush both sides lightly with any remaining olive oil, and season with salt, pepper, and finely chopped thyme leaves.

• 4

  Place the chicken thighs in the center of a baking tray.

• 5

  Prepare the vegetables by peeling and slicing the carrot into sticks, and halving the Brussels sprouts.

• 6

  Toss the carrots and Brussels sprouts in a bowl with a small drizzle of olive oil, salt, and pepper.

• 7

  Arrange the vegetables around the chicken on the baking tray.

• 8

  Drizzle the maple syrup glaze over the chicken thighs.

• 9

  Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

• 10

  If desired, broil for an additional 2-3 minutes to crisp up the edges of the Brussels sprouts.

• 11

  Remove from the oven and let rest for a few minutes before serving.