Description

This Sheet Pan Maple Glazed Chicken with Vegetables is a flavorful and easy-to-make dinner featuring juicy boneless chicken thighs baked alongside tender butternut squash, Brussels sprouts, and red onion. The chicken is generously coated with a sweet and savory maple glaze made with soy sauce, ginger, and a touch of heat from red pepper flakes, making it a perfect balance of scrumptious flavors all cooked together on one pan for minimal cleanup.

Ingredients

Scale

Chicken and Vegetables

6 boneless skinless chicken thighs
2 cups butternut squash, cubed
2 cups Brussels sprouts, trimmed and halved lengthwise
1/2 large red onion, sliced
1 Tbsp olive oil
Salt and pepper, to taste

Sauce

3 Tbsp lower-sodium soy sauce or tamari (if gluten-free)
1/3 cup pure maple syrup
1 tsp sesame oil
2 Tbsp grated ginger
1/4 tsp red pepper flakes
1 tsp fresh thyme

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for roasting the chicken and vegetables evenly and quickly.
Prepare Vegetables: In a large sheet pan, add the cubed butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle with 1 tablespoon olive oil and toss well to coat all the vegetables evenly.
Arrange Chicken: Place the boneless skinless chicken thighs on top of the bed of vegetables. Season everything generously with salt and pepper to taste.
Make the Maple Glaze: In a small bowl, whisk together the soy sauce (or tamari), pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until fully combined.
Glaze the Chicken: Brush the maple glaze generously over each chicken thigh, reserving some of the sauce to use later as a finishing glaze.
Bake: Place the sheet pan in the preheated oven and bake for 30 minutes, or until chicken juices run clear and the vegetables are tender. For crisper vegetables, you may turn on the broiler for 3 to 5 minutes at the end, watching carefully to avoid burning.
Finish and Serve: Remove from oven and brush the reserved maple glaze over the chicken and vegetables. Serve immediately and enjoy your flavorful sheet pan dinner!

Notes

You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier during baking.
If you want a gluten-free dish, be sure to use tamari instead of soy sauce.
To speed up prep, you can use pre-cut butternut squash and Brussels sprouts from the store.
Adding a broiler step crisps the edges of the vegetables and caramelizes the chicken glaze wonderfully.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 90 mg