2 Tbsp pure maple syrup
1 Tbsp thyme leaves
Freshly ground black pepper
1 Tbsp olive oil
450g orange sweet potato, peeled and cut into 2.5cm pieces
450g brussels sprouts, trimmed and halved
4 (about 130g each) bone-in chicken thighs, skin removed and trimmed of fat
3 Tbsp chopped toasted pecans
3 Tbsp chopped dried cranberries
Preheat oven to 200 degrees Celsius (fan-forced). Combine the maple syrup, thyme, pepper and 1tsp oil in a small bowl.
Put the sweet potato, sprouts and remaining oil in a large bowl. Season with pepper and toss to combine.
Heat the tray in the oven for 5 minutes. Remove tray from oven and spray with cooking spray. Arrange chicken, meaty-side down in the middle of the tray. Arrange vegetables around the chicken. Roast for 15 minutes.
Turn the chicken and veg over. Brush with maple syrup mixture. Roast for 15 minutes, or until chicken is cooked through and sweet potato is tender. Sprinkle with pecan and cranberries to serve.
COOK'S TIP: To toast pecans, place on a tray and bake in an oven preheated to 170 degrees Celsius (fan-forced) for 7-8 minutes or until lightly toasted and aromatic. Cool then chop.