Maple-glazed roasted chicken thighs with caramelized Brussels sprouts and toasted pecans—sweet, savory, and crunchy with a sticky-sweet glaze and bright lemon finish.
Sticky-Maple Tray-Roast with Brussels and Pecans
A speedy sheet-pan supper where a sticky maple-thyme glaze caramelizes chicken and Brussels sprouts while toasted pecans add a welcome crunch and a bright lemon finish.
This is one of those weeknight rescues: a single rimmed baking sheet does all the heavy lifting, leaving you with a glossy, caramelized dinner and only one pan to scrub. Boneless, skinless thighs stay tender under the maple-Dijon glaze, while halved Brussels sprouts char and sweeten at the edges—big flavor from minimal fuss. A scatter of toasted pecans at the end gives every bite a snappy contrast to the sticky sauce.
The flavor balance is what makes it sing: pure maple syrup brings round, sweet notes, cut by apple-cider vinegar and a hit of Dijon for backbone, with thyme and lemon brightening the whole thing. Garlic and shallot melt into the glaze so it clings to the chicken and shrinks into glossy pockets on the sprouts, creating those irresistible sweet-savory bites. Fresh lemon zest and a squeeze of juice at the finish lift the richness and keep the dish from feeling heavy.
Little technique touches matter: patting the thighs dry helps them brown, and spreading the sprouts in a single layer ensures caramelization instead of steaming. Brush half the glaze in the oven and reserve the rest to brush on at the end for a sticky, fresh finish. Toast the pecans separately and add them just before serving so they stay crunchy and fragrant.
Serve this with a simple green salad, cauliflower rice, or spooned over mashed sweet potatoes for a heartier plate. It’s easy to scale, the glaze keeps well in the fridge for a few days, and leftovers reheat nicely—making it a practical, flavor-forward option for busy evenings and casual dinner company alike.
Ingredients
How to Make Maple Pecan Roast Brussels Chicken Tray
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it; pat the chicken thighs dry and season both sides with half the sea salt and half the black pepper.
- Trim the stem ends from the Brussels sprouts and halve them; in a large bowl toss the halved sprouts with 2 tablespoons olive oil, the remaining salt and pepper, then spread them out on the baking sheet in a single layer leaving space for the chicken.
- Whisk together the maple syrup, remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, minced garlic, finely minced shallot, thyme leaves, the lemon zest, and 1 tablespoon lemon juice; taste and adjust to a balance of sweet-tart with a pinch more salt if needed.
- Arrange the seasoned chicken thighs on the baking sheet among the Brussels sprouts and brush about half of the maple-thyme glaze over the chicken and sprouts, reserving the rest for later.
- Roast uncovered for 18–22 minutes, then remove the sheet and check the chicken; while it roasts, roughly chop the pecans and toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly to avoid burning.
- Toss the toasted pecans with the reserved glaze in the skillet for 30–45 seconds to coat and warm them through, then scatter the glazed pecans over the chicken and sprouts on the sheet.
- Return the sheet to the oven and roast 6–8 more minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized on the chicken and sprouts.
- Let the tray rest 5 minutes before serving so juices redistribute; finish with a quick squeeze of the remaining lemon half and a few extra thyme leaves, then serve the chicken with roasted Brussels and pecans spooned with any pan juices.
Recipe Card
Maple Pecan Roast Brussels Chicken Tray
Maple-glazed roasted chicken thighs with caramelized Brussels sprouts and toasted pecans—sweet, savory, and crunchy with a sticky-sweet glaze and bright lemon finish.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it; pat the chicken thighs dry and season both sides with half the sea salt and half the black pepper.
- Trim the stem ends from the Brussels sprouts and halve them; in a large bowl toss the halved sprouts with 2 tablespoons olive oil, the remaining salt and pepper, then spread them out on the baking sheet in a single layer leaving space for the chicken.
- Whisk together the maple syrup, remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, minced garlic, finely minced shallot, thyme leaves, the lemon zest, and 1 tablespoon lemon juice; taste and adjust to a balance of sweet-tart with a pinch more salt if needed.
- Arrange the seasoned chicken thighs on the baking sheet among the Brussels sprouts and brush about half of the maple-thyme glaze over the chicken and sprouts, reserving the rest for later.
- Roast uncovered for 18–22 minutes, then remove the sheet and check the chicken; while it roasts, roughly chop the pecans and toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly to avoid burning.
- Toss the toasted pecans with the reserved glaze in the skillet for 30–45 seconds to coat and warm them through, then scatter the glazed pecans over the chicken and sprouts on the sheet.
- Return the sheet to the oven and roast 6–8 more minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized on the chicken and sprouts.
- Let the tray rest 5 minutes before serving so juices redistribute; finish with a quick squeeze of the remaining lemon half and a few extra thyme leaves, then serve the chicken with roasted Brussels and pecans spooned with any pan juices.
Nutrition
- Carbohydrates
- 23
- Saturated Fat
- 4
- Sodium
- 750
- Fiber
- 7
- Unsaturated Fat
- 34
- Protein
- 38
- Fat
- 38
- Cholesterol
- 160
- Trans Fat
- 0.1
- Calories
- 680
- Sugar
- 14