Preheat the oven to 400° F. Grease a cookie sheet with baking spray.
In a small bowl, add the paprika, garlic powder, onion powder, salt and pepper. Mix thoroughly.
In a medium bowl, add sweet potatoes and brussels sprouts. Add 2 Tablespoons olive oil and half of the spice mix. Toss to coat well. Spread out the vegetables on your prepared sheet pan.
Season the chicken thighs with the other half of the spice mix. Place the chicken on the sheet pan making sure they don’t cover any of the vegetables.
Bake for approximately 30-35 minutes, or until chicken is fully cooked and vegetables are tender.
While the chicken is baking, make the glaze: In a microwave safe bowl, combine butter & maple syrup. Microwave for 30 seconds, or until butter is melted. Stir in the balsamic vinegar. Set aside for now.
Once the chicken and vegetables are finished cooking, remove from the oven and top with balsamic maple glaze.
Let cool slightly. ENJOY!
According to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.