Savory Maple-Sriracha Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato Wedges
This unique baked chicken recipe features a delightful blend of sweet and spicy flavors, with a savory maple-sriracha glaze that caramelizes beautifully in the oven. Paired with roasted Brussels sprouts and sweet potato wedges, this dish is perfect for busy weeknight dinners, offering a satisfying and nutritious meal that is both quick and easy to prepare.
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Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of sriracha sauce, 1 tablespoon of soy sauce, and 1 teaspoon of garlic powder to create the glaze.
Place 4 boneless, skinless chicken thighs in a baking dish and pour the glaze over the chicken, ensuring each piece is well-coated.
Cut 1 pound of sweet potatoes into wedges and toss them with 2 tablespoons of olive oil, 1 teaspoon of paprika, and a pinch of salt.
Trim and halve 1 pound of Brussels sprouts, then toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Arrange the sweet potato wedges around the chicken in the baking dish and spread the Brussels sprouts on a separate baking sheet.
Bake the chicken and sweet potatoes for 25 minutes, then add the Brussels sprouts to the oven and continue baking for an additional 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes before serving. Drizzle any remaining glaze over the chicken and vegetables for an extra burst of flavor.
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