Roasted Chicken Drumsticks with Maple-Glazed Sweet Potatoes & Brussels Sprouts

Ingredients

• 10 Fresh chicken drumsticks, patted dry
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme

Steps

1. Preheat oven to 425°F and line a rimmed baking sheet with parchment for easy cleanup.
2. Toss sweet potatoes and Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the sheet. Spread in a single layer.
3. In a large bowl, combine drumsticks, 1 tbsp olive oil, smoked paprika, thyme, 1 tsp salt, and 1/4 tsp pepper. Arrange drumsticks on top of vegetables.
4. Roast for 25 minutes. Meanwhile, mix maple syrup and apple cider vinegar in a small bowl.
5. After 25 minutes, brush drumsticks and veggies with half the maple glaze. Roast 15 more minutes.
6. Brush with remaining glaze. Continue roasting 10-15 minutes, until chicken is browned and registers 175°F in the thickest part.
7. Let rest 5 minutes. Serve chicken and vegetables together, spooning pan juices over top.