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In the realm of home cooking, few meals can match the allure of a well-executed sheet pan dinner. The Maple Glazed Chicken & Squash Sheet Pan is a perfect example of why these one-pan wonders have gained such popularity among busy families and culinary enthusiasts alike. This recipe marries the savory richness of chicken thighs with the natural sweetness of butternut squash, creating a dish that is not only delicious but also visually stunning. With the added crunch of Brussels sprouts and the subtle sweetness of red onion, each bite is a delightful balance of flavors that will leave your taste buds dancing.

Maple Glazed Chicken & Squash Sheet Pan

Discover the delicious simplicity of the Maple Glazed Chicken & Squash Sheet Pan recipe! This easy one-pan dinner features juicy chicken thighs, sweet butternut squash, crunchy Brussels sprouts, and vibrant red onion, all enhanced by a rich maple glaze. Perfect for busy weeknights, this dish offers minimal cleanup and maximum flavor. Packed with nutrients and bursting with flavor, it’s a wholesome meal the whole family will love. Enjoy the ease of sheet pan cooking and create a beautiful, nutritious dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups butternut squash, peeled and diced

1 red onion, sliced into wedges

2 cups Brussels sprouts, halved

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh thyme sprigs, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Chicken Marinade: In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Add the chicken thighs to the bowl, ensuring they are well-coated in the glaze. Let them marinate for at least 15 minutes (or up to an hour in the fridge for more flavor).

        Prepare the Veggies: While the chicken is marinating, in a separate bowl, toss the diced butternut squash, red onion wedges, and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper to taste.

          Arrange on the Baking Sheet: Spread the marinated chicken thighs on one side of the prepared sheet pan. On the other side, arrange the coated vegetables in a single layer for even roasting.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

              Glaze the Chicken: Halfway through baking, spoon some of the leftover marinade over the chicken for added flavor.

                Garnish and Serve: Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh thyme sprigs if desired. Serve hot and enjoy!

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