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In the realm of weeknight dinners, few dishes can rival the simplicity and satisfaction of a sheet pan meal. The Maple Glazed Chicken & Squash Sheet Pan epitomizes this convenience, offering a delightful blend of savory and sweet flavors that come together effortlessly in one pan. This recipe not only caters to busy families seeking a quick yet nutritious meal, but it also showcases seasonal ingredients that celebrate the essence of fall. With tender chicken thighs glazed in rich maple syrup, roasted butternut squash, Brussels sprouts, and red onions, this dish is an inviting option that pleases the palate while ensuring a balanced diet.

Maple Glazed Chicken & Squash Sheet Pan

Discover the ultimate weeknight meal with this Maple Glazed Chicken & Squash Sheet Pan recipe. This easy-to-make dish combines savory chicken thighs with sweet butternut squash, Brussels sprouts, and red onions, all roasted to perfection. Perfect for busy families, it highlights the best of fall’s seasonal ingredients and offers a nutritious balance of protein and vegetables. Experience delicious flavors and minimal cleanup as you gather around this wholesome meal.
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups butternut squash, peeled and diced into bite-sized pieces

1 red onion, cut into wedges

2 cups Brussels sprouts, trimmed and halved

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh thyme sprigs, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To make cleanup easier, line a large baking sheet with parchment paper.

    Make the Chicken Marinade: In a mixing bowl, combine the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, along with salt and pepper. Whisk these ingredients together until you have a smooth and cohesive marinade.

      Marinate the Chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. For optimal flavor, allow the chicken to marinate for at least 15 minutes. For an even richer taste, marinate in the refrigerator for up to one hour.

        Prepare the Vegetables: While the chicken is marinating, take a separate bowl and toss together the diced butternut squash, red onion wedges, and halved Brussels sprouts. Drizzle with a bit of olive oil and season with salt and pepper, mixing well to ensure the vegetables are evenly coated.

          Arrange on the Baking Sheet: Place the marinated chicken thighs on one side of the prepared baking sheet. On the opposite side, arrange the seasoned vegetables in a single layer to allow for even roasting.

            Bake: Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and have a nice caramelization on their edges.

              Add Additional Glaze: About halfway through the baking time, take some of the leftover marinade and spoon it over the chicken. This step enhances the flavor and gives the chicken a beautiful glaze.

                Garnish and Serve: Once everything is done cooking, remove the sheet pan from the oven. Let it rest for a few minutes. If desired, garnish with fresh thyme sprigs for a pop of color and flavor. Serve the delicious maple glazed chicken and roasted vegetables hot and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    - Presentation Tips: For an appealing presentation, serve the chicken and vegetables on a large platter, arranging them with the vibrant Brussels sprouts and squash as a colorful backdrop. Consider drizzling a little more maple syrup over the top for a glossy finish!