Description

This Sheet Pan Maple Glazed Chicken with Vegetables is a delicious and easy-to-make dinner featuring juicy 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 hints of ginger, sesame, and fresh thyme, creating a perfect balance of sweet and savory. This one-pan meal saves time on cleanup while delivering tender, caramelized chicken and perfectly roasted vegetables.

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 tablespoon olive oil
Salt and pepper, to taste

Maple Glaze Sauce

3 tablespoons lower-sodium soy sauce
1/3 cup pure maple syrup
1 teaspoon sesame oil
2 tablespoons grated fresh ginger
1/4 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves

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Instructions

Preheat the oven. Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for roasting the chicken and vegetables evenly.
Toss the vegetables. In a large sheet pan, add the cubed butternut squash, halved brussels sprouts, and sliced red onion. Drizzle with 1 tablespoon of olive oil and toss everything until well coated.
Arrange chicken and season. Place the 6 boneless skinless chicken thighs on top of the spread-out vegetables. Season both the chicken and vegetables generously with salt and pepper to taste.
Prepare the maple glaze sauce. In a bowl, whisk together 3 tablespoons lower-sodium soy sauce, 1/3 cup pure maple syrup, 1 teaspoon sesame oil, 2 tablespoons grated fresh ginger, 1/4 teaspoon red pepper flakes, and 1 teaspoon fresh thyme leaves until fully combined.
Brush the glaze on the chicken. Generously brush the maple glaze over each chicken thigh, reserving some of the sauce to brush later during cooking.
Bake the dish. Place the sheet pan in the oven and bake for 30 minutes until the chicken juices run clear and the vegetables are tender and caramelized. If you prefer crispier vegetables, turn on the broiler for the last 3-5 minutes, watching closely to avoid burning.
Finish with reserved glaze. Remove the sheet pan from the oven and brush the reserved maple glaze over the chicken and vegetables for extra flavor and shine.
Serve and enjoy. Transfer the chicken and roasted vegetables to plates and serve immediately while hot.

Notes

If you want a gluten-free option, substitute tamari for soy sauce.
Use fresh grated ginger for best flavor; ground ginger will alter the taste.
To make the vegetables crisper, broil for a few minutes at the end of cooking but monitor carefully.
Chicken thighs can be substituted with chicken breasts, but cooking time may vary slightly.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Adding a sprinkle of toasted sesame seeds on top before serving adds extra crunch and presentation appeal.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 90 mg