Oven-Roasted Chicken Thighs with Sweet Potato Mash & Glazed Brussels Sprouts

Preheat oven to 425°F (220°C).

Pat 6 chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.

Mince 2 cloves of garlic and strip leaves from 1 sprig of rosemary and 2 sprigs of thyme. Mix with 2 tablespoons olive oil.

Rub the herb-oil mixture all over the chicken thighs, making sure to get some under the skin.

Place the chicken thighs skin-side up on a baking sheet and roast for 35-40 minutes until the skin is crispy and internal temperature reaches 165°F (74°C).

While the chicken roasts, peel 1.5 pounds of sweet potatoes and cut into 1-inch cubes.

Place sweet potato cubes in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce to simmer and cook for about 15 minutes until fork-tender.

While the potatoes cook, trim and halve 1 pound of Brussels sprouts.

Thinly slice the shallot and mince the remaining 2 cloves of garlic.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut-side down and cook without stirring for 3-4 minutes until they begin to caramelize.

Add the sliced shallot and minced garlic to the Brussels sprouts, stir, and cook for another 2 minutes.

In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1 teaspoon whole grain mustard.

Pour the balsamic mixture over the Brussels sprouts and toss to coat. Cook for another 2-3 minutes until the liquid has reduced to a glaze. Season with remaining 1/2 teaspoon black pepper and a pinch of salt.

Drain the cooked sweet potatoes and return them to the pot. Add 2 tablespoons butter and 1/4 cup milk.

Mash the sweet potatoes until smooth, adding more milk if needed for desired consistency. Season with remaining salt to taste.

Strip leaves from remaining rosemary and thyme sprigs and stir into the mashed sweet potatoes.

To serve, place a portion of sweet potato mash on each plate, top with 2 chicken thighs, and add a serving of glazed Brussels sprouts on the side. Drizzle any pan juices from the chicken over the dish and garnish with the remaining 1 tablespoon of butter divided among the plates.