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Sheet pan of autumn maple-roasted chicken thighs with potatoes, carrots, Brussels sprouts and herbs

Autumn Maple-Roasted Chicken & Vegetables

A warm autumn sheet-pan dinner featuring Eagle Steak Seasoning

Serves: 4-6 | Prep: 15 mins | Cook: 35 mins

Ingredients

  • 1.5 lbs chicken thighs, bone-in skin-on
  • 1 lb small red potatoes, halved
  • 3 large carrots, sliced
  • 1/2 lb Brussels sprouts, trimmed
  • 3 tbsp Eagle Steak Seasoning
  • 1/4 cup maple syrup
  • 2 tbsp olive oil
  • Fresh rosemary and thyme

Directions

01

Preheat your oven to 400°F (200°C). Large sheet pan ready for action.

02

In a small bowl, whisk together maple syrup, olive oil, and 1 tablespoon of Eagle Steak Seasoning.

03

Place chicken thighs and vegetables on the sheet pan. Drizzle with the maple mixture and toss well. Sprinkle remaining seasoning over the top.

04

Roast for 30-35 minutes until chicken is cooked through and vegetables are tender and slightly caramelized. Garnish with fresh herbs before serving.

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