There’s something so cozy and satisfying about quick dinners that come together on one pan, especially when they’re bursting with flavor. This Maple Glazed Chicken Sheet Pan Recipe is exactly that—a beautiful blend of sweet, savory, and a hint of spice that makes weeknight meals feel special without any fuss.
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Why You'll Love This Recipe
Honestly, this sheet pan dinner has become one of my go-to recipes when I want something cozy and fuss-free but still bursting with flavor. There's a magic in how everything roasts together—the chicken juicy and tender, the veggies caramelized, and that maple glaze tying it all up with a perfect sweet-savory balance.
- One-pan convenience: You get a full meal cooked on one sheet pan, which means minimal cleanup—music to any busy cook’s ears.
- Balance of flavors: The maple syrup adds a luscious sweetness while ginger and soy sauce bring umami and a slight kick.
- Roasted veggies and tender chicken: The veggies roast perfectly alongside the chicken, absorbing all those tasty juices.
- Perfect for meal prep or family dinners: It scales well and keeps nicely for next-day leftovers.
Ingredients & Why They Work
This recipe balances sweetness, savoriness, and a little bit of spice to keep things interesting. Each ingredient plays a role in making the dish comforting yet vibrant—plus, everything roasts beautifully together.
- Boneless, skinless chicken thighs: They stay juicy and tender, perfect for absorbing the maple glaze and withstand roasting without drying out.
- Butternut squash: Adds natural sweetness and a creamy texture after roasting, complementing the chicken beautifully.
- Brussels sprouts: These get crispy on the edges and bring a pleasant earthiness that balances the sweetness.
- Red onion: A touch of sharpness and sweetness once caramelized, it rounds out the medley of flavors.
- Olive oil: Helps everything roast nicely without sticking and adds subtle richness.
- Low-sodium soy sauce (or tamari): Brings deep umami flavor while keeping saltiness in check.
- Pure maple syrup: The star ingredient that gives the glaze its signature sweetness and sticky glaze.
- Sesame oil: Adds a lovely nutty note that pairs perfectly with the ginger and soy.
- Fresh grated ginger: Gives the glaze a fresh, zesty kick that awakens the taste buds.
- Red pepper flakes: Just a hint of warmth to balance the sweetness and brighten the dish.
- Fresh thyme: Earthy and aromatic, it boosts the savory depth of the glaze and roasted veggies.
Make It Your Way
I love how versatile this Maple Glazed Chicken Sheet Pan Recipe is—you can easily swap veggies or tweak the glaze to suit your cravings. For instance, I often add sliced carrots or swap Brussels sprouts for green beans when they’re in season. You’re totally encouraged to make it your own!
- Vegetable swap: I once tried this with sweet potatoes instead of butternut squash, and it gave a lovely earthy sweetness that lasted even after reheating.
- Glaze twist: Sometimes I add a splash of balsamic vinegar to the glaze for a tangy surprise—it’s delicious and brightens things up.
- Spice level: If you like heat, feel free to bump up the red pepper flakes or add some chili garlic sauce to the glaze.
- Protein options: This glaze works well with chicken breasts too, but keep an eye on cooking time to avoid drying them out.
Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Recipe
Step 1: Preheat and Prep Your Veggies
First things first: preheat your oven to 425°F. While it heats up, toss the butternut squash, Brussels sprouts, and red onion slices in olive oil. Make sure every piece gets a light coating—that helps them roast to a tender, caramelized perfection. I find using my hands makes the tossing more even and quicker!
Step 2: Arrange Chicken and Season Everything
Next, spread the veggies out evenly on a large sheet pan. Place those beautiful chicken thighs right on top, so they can soak up flavor from the vegetables below. Season everything with salt and pepper—you want that base seasoning before adding your glaze.
Step 3: Whisk Together the Maple Glaze
In a small bowl, whisk together soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme. This is where the magic starts—once brushed onto the chicken, it creates that irresistible shiny glaze with sweet and savory notes. Don’t be shy about coating each chicken thigh generously.
Step 4: Bake and Baste for Maximum Flavor
Pop the pan in the oven for 25-30 minutes until chicken juices run clear and veggies are soft. When the chicken’s almost done, I like to turn on the broiler for a few minutes to get those veggie edges crispy and the glaze caramelized just right. Brush extra glaze over top before serving for that final flavor boost.
Top Tip
From my experience making this Maple Glazed Chicken Sheet Pan Recipe multiple times, a few tricks make all the difference. These tips help keep the chicken moist and veggies perfectly roasted every single time.
- Pat chicken dry: Before seasoning and glazing, making sure the chicken is patted dry helps the glaze stick and caramelize better.
- Even veggie cuts: Cutting butternut squash and Brussels sprouts into uniform pieces ensures everything cooks evenly—less guessing and better results.
- Reserve extra glaze: Keep some glaze aside to brush on at the end for a shiny, sticky finish that looks and tastes amazing.
- Use the broiler wisely: A quick broil at the end crisps up the vegetables without drying out the chicken, a total game-changer.
How to Serve Maple Glazed Chicken Sheet Pan Recipe
Garnishes
I usually sprinkle fresh chopped parsley or even some toasted sesame seeds on top just before serving. It adds a fresh pop of color and an extra layer of texture that makes the dish look as great as it tastes. Plus, a squeeze of fresh lemon juice brightens things up beautifully.
Side Dishes
This Maple Glazed Chicken Sheet Pan Recipe is pretty much a full meal, but if you want to add more, I pair it with simple steamed rice, quinoa, or even some creamy mashed potatoes. A light mixed green salad on the side helps balance the sweet flavors of the glaze.
Creative Ways to Present
For dinner parties, I’ve arranged the chicken and veggies over a large platter with sprigs of thyme and lemon wedges around the edges. It not only looks inviting but also lets your guests customize their bites with a fresh burst of citrus.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they stay tasty for 2-3 days. The veggies soak up even more flavor overnight, which I don’t mind one bit. Just reheat gently to maintain that tender moisture.
Freezing
I’ve frozen the cooked chicken and veggies separately, and they reheat pretty well. Just thaw overnight in the fridge and warm in the oven to avoid sogginess. The glaze stays delicious even after freezing.
Reheating
To keep the chicken juicy when reheating, I recommend warming it up in the oven at 350°F, loosely covered with foil for about 10-15 minutes. This brings back the roasted crispness without drying it out like a microwave would.
Frequently Asked Questions:
Yes! You can swap in chicken breasts, but since they cook faster and can dry out, keep an eye on them and possibly reduce the cooking time by 5-10 minutes. Brushing on extra glaze helps keep them moist and flavorful.
The glaze can be gluten-free if you use tamari instead of soy sauce. Tamari is a great gluten-free soy sauce alternative that works perfectly in this recipe without altering the flavor profile.
Absolutely! You can assemble everything on the sheet pan in advance, cover it well, and store it in the fridge for a few hours before roasting. Just let it come to room temperature before baking for even cooking.
Sweet potatoes, carrots, green beans, and bell peppers are great additions or swaps. Just be sure to cut them into sizes that will cook evenly with the chicken so nothing is under or overcooked.
Final Thoughts
This Maple Glazed Chicken Sheet Pan Recipe has become a personal favorite for good reason—it’s ridiculously easy, full of flavor, and feels like a little celebration after a busy day. I love sharing it with friends because it’s approachable and always impresses. Try it out—you might just find your new weeknight winner!
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Maple Glazed Chicken Sheet Pan Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sheet Pan Maple Glazed Chicken with Vegetables is a delicious, easy-to-make dinner featuring tender chicken thighs baked alongside roasted butternut squash, brussels sprouts, and red onion. The chicken is coated in a flavorful maple syrup and soy-based glaze with ginger and fresh thyme, creating a perfect balance of sweet, savory, and spicy notes. Ideal for busy weeknights, this one-pan meal requires minimal prep and cleanup while delivering a wholesome, comforting dish.
Ingredients
Chicken and Vegetables
- 6 boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, trimmed and halved lengthwise
- ½ large red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce
- 3 tablespoon lower-sodium soy sauce
- ⅓ cup pure maple syrup
- 1 teaspoon sesame oil
- 2 tablespoon grated ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting.
- Prepare Vegetables: On a large sheet pan, add the cubed butternut squash, trimmed and halved brussels sprouts, and sliced red onion. Toss them thoroughly with 1 tablespoon of olive oil to coat evenly.
- Arrange Chicken and Season: Place the 6 boneless, skinless chicken thighs on top of the vegetable mixture. Season the chicken and vegetables generously with salt and pepper according to your taste preferences.
- Make the Sauce: In a small bowl, whisk together 3 tablespoons of lower-sodium soy sauce, ⅓ cup of pure maple syrup, 1 teaspoon of sesame oil, 2 tablespoons of grated ginger, ¼ teaspoon of red pepper flakes, and 1 teaspoon of fresh thyme until well combined.
- Apply Glaze: Brush the maple-ginger sauce generously over each chicken thigh, reserving some sauce for later use to enhance flavor after baking.
- Bake: Place the sheet pan in the oven and bake for 30 minutes or until the chicken juices run clear and the vegetables are tender. For a crispier texture on the vegetables, you can turn on the broiler for an additional 3 to 5 minutes at the end of baking.
- Final Touch: After baking, brush the reserved sauce over the chicken and vegetables to add extra glaze and flavor.
- Serve: Remove from oven, plate the chicken and vegetables, and serve immediately for a warm, satisfying meal. Enjoy!
Notes
- You can substitute tamari for soy sauce if you need this recipe to be gluten-free.
- If you prefer less sweetness, reduce the maple syrup quantity slightly.
- For a spicier kick, increase the red pepper flakes according to your heat preference.
- Make sure to cut the vegetables uniformly for even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg

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