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

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
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 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, 1/3 cup of pure maple syrup, 1 teaspoon of sesame oil, 2 tablespoons of grated ginger, 1/4 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