Oven Baked Crispy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels sprouts

Oven Baked Crispy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts

Crispy Spicy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts. Juicy, bone-in chicken thighs roasted to perfection with sweet potatoes and Brussels sprouts, all drizzled with a sweet and spicy maple butter glaze. This one-pan wonder is incredibly flavorful and so easy to make. Serve it with a big green salad, crusty bread, or simply on its own for a cozy dinner everyone will love. Perfect for a busy weeknight, a casual gathering with friends, or a comforting Sunday supper. It’s the kind of meal you’ll want to enjoy any day of the week!

There’s something so satisfying about a one-pan meal, especially when it delivers all the cozy vibes of roasted chicken and fall veggies.

This chicken thigh recipe is the perfect balance of sweet, spicy, and savory—thanks to the maple butter glaze and perfectly crisped skin-on chicken thighs. Toss in sweet potatoes and Brussels sprouts for a complete meal that’s simple to prep, quick to cook, and packed with flavor.

Whether you’re looking for an easy weeknight meal or a dish to impress guests, this is a go-to option. It’s the kind of dinner you’ll want to make again and again, and the good news is it works equally well for meal prep—just reheat and enjoy throughout the week.

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What You'll Need:

Ingredients

Chicken Thighs:

• 4 bone-in, skin-on chicken thighs

• Kosher salt and freshly ground black pepper

Spicy Maple Glaze:

• 4 tbsp (1/2 stick) salted butter

• 2 tbsp maple syrup

• 1/2–1 tsp red chili flakes (to taste)

Roasted Vegetables:

• 1/2 pound Brussels sprouts, trimmed and quartered

• 1 large sweet potato, peeled and cubed

• 2 tbsp olive oil

• Kosher salt and freshly ground black pepper

Step 1: Prep the Chicken and Vegetables

1. Preheat your oven to 425°F. Line a sheet pan with aluminum foil for easy cleanup.

2. Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Arrange them on the prepared sheet pan, leaving space between each piece.

3. In a large bowl, toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper. Spread the vegetables around the chicken on the sheet pan in a single layer. If needed, use a second sheet pan to avoid overcrowding.

Step 2: Roast the Chicken and Vegetables

1. Roast 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. Rotate the pan halfway through cooking for even roasting.

Step 3: Make the Spicy Maple Butter

1. While the chicken and vegetables roast, melt the butter in a small saucepan over medium heat.

2. Add the maple syrup and red chili flakes, stirring to combine. Let the mixture gently bubble and thicken slightly, then remove from heat.

Step 4: Broil and Finish

1. Remove the sheet pan from the oven and turn your broiler on high.

2. Spoon the spicy maple butter over the chicken and vegetables, ensuring everything is well coated.

3. Broil for 3–5 minutes, or until the chicken skin is crispy and golden brown. Keep an eye on it to prevent burning.

4. Remove from the oven and let rest for a few minutes. Serve hot and enjoy!

Why This Recipe Works

With simple ingredients and just a few minutes of prep, this dish delivers big flavors without the fuss. The crispiest skin, tender meat, and caramelized veggies come together on one pan, making cleanup a breeze. It’s the best part of fall cooking—cozy, flavorful, and effortless.

Save this easy chicken dinner for your next busy night or when you need a comforting meal that feels like a hug in food form. Next time, you might even double the recipe—trust me, you’ll want leftovers!

Why Use Bone-In Chicken Thighs?

When it comes to cooking chicken thighs, bone-in thighs are the way to go for extra juicy chicken and maximum flavor. The dark meat is naturally tender, and the bone-in cut helps retain moisture during roasting. Plus, the crispy skin you get when roasting at a higher temperature is truly unbeatable.

If you’re wondering, “Can I use boneless chicken thighs or even chicken breasts?” the answer is yes, but you’ll need to adjust the baking time. Boneless skinless chicken thighs cook faster and don’t develop the same crispy skin, but they’re a great option for a leaner meal. Chicken breasts will also work but may lack the same depth of flavor and juiciness as dark meat.

How to Get the Crispiest Skin

The secret to crispy baked chicken thighs lies in a few simple steps:

1. Pat the chicken dry: Use paper towels to remove excess moisture from the chicken skin. This step is key to ensuring the skin crisps up in the oven.

2. Season generously: Don’t skimp on kosher salt and black pepper—they enhance the flavor and help draw out moisture for crispy results.

3. Roast at a high temperature: An oven temperature of 425°F ensures the chicken skin gets golden and crispy while keeping the meat tender and juicy.

4. Single layer on a sheet pan: Arrange the chicken in a single layer on a rimmed baking sheet to allow proper air circulation. Crowding the pan can lead to soggy skin because the chicken will steam.

Can I Make This Ahead of Time?

Absolutely! This is a great recipe for meal prep. Store any leftover chicken and roasted veggies in an airtight container in the fridge for up to 3-4 days.

To reheat, pop everything in the oven at 375°F until warmed through. Pro tip: Brush a little extra maple butter glaze on the chicken before reheating for an extra flavor boost!

Common Questions

• What’s the best way to check the chicken’s doneness?

  Always use a meat thermometer to ensure your chicken is cooked all the way through. For bone-in chicken thighs, the internal temperature of the chicken should reach 165°F. Insert the instant-read thermometer into the thickest part of the meat without touching the bone for the most accurate reading.

• Can I use an air fryer instead of the oven?

  Yes! If you prefer using an air fryer, place the chicken thighs skin-side up in the basket and cook at 400°F until the internal temperature hits 165°F (about 20 minutes) and the skin is crisp. You should cook the veggies separately in the air fryer at 400 degrees for about 12ish minutes, tossing halfway through.

• What should I serve with this dish?

  While the roasted veggies make it a complete meal, you can also pair it with a big green salad, fluffy white rice, or even crusty bread for mopping up the spicy maple butter. A glass of wine doesn’t hurt either!

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Crispy Spicy Maple Butter Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts

Servings: 4

Author: Jessie Bernhardt

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

1. Preheat the oven to 425°F and line a sheet pan with aluminum foil.
2. 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.
3. 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:

1. 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:

1. 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:

1. Remove the sheet pan from the oven and turn the broiler on high.
2. 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.
3. Remove from the oven and serve.

Did you make this recipe?

Tag @jessiebbernhardt on instagram and hashtag it #JessiesRecipes

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