Name: Maple Glazed Chicken with Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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

There’s just something magical about the sweet, sticky charm of a good glaze paired with tender chicken and perfectly roasted veggies. This Maple Glazed Chicken with Roasted Vegetables Recipe is exactly that kind of magic – it’s quick, comforting, and packed with flavors that hug you from the inside out.

The image shows a metal baking tray filled with roasted chicken thighs, chopped orange vegetables like butternut squash, halved Brussels sprouts, and red onion wedges. The chicken pieces have a golden brown color with herbs and spices on top. The orange vegetable cubes and green Brussels sprouts are scattered evenly around the chicken, with some red onion slices layered in between. A large wooden spoon is partly lifting one chicken thigh along with some vegetables. The tray sits on a soft beige cloth on a white marbled surface. Nearby is a glass bottle of yellow oil. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Glazed Chicken with Roasted Vegetables Recipe
Top Tip
How to Serve Maple Glazed Chicken with Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Glazed Chicken with Roasted Vegetables Recipe

Why You'll Love This Recipe

I’ve made this Maple Glazed Chicken with Roasted Vegetables Recipe more times than I can count, and every time it’s a hit. It’s one of those dinners that feels fancy but comes together without any stress—plus, that maple glaze? Pure comfort in every bite.

Simple Sheet Pan Meal: You toss everything on one pan, meaning less cleanup and more time to relax or chat.
Perfect Balance: The sweetness of the maple syrup perfectly contrasts with savory chicken and earthy roasted vegetables.
Flavor Packed: Ginger, soy, and thyme add layers of warmth and depth beyond the usual glaze.
Customizable & Flexible: Swap veggies or adjust spice levels to fit your mood or what’s in your fridge.

The image shows a baked dish on a white marbled surface with five pieces of golden-brown chicken thighs scattered across the pan. Alongside the chicken are chunks of bright orange butternut squash evenly spread, halved Brussels sprouts in shades of green, and curved slices of red onion with a slightly charred look. Some sprigs of fresh thyme add small, delicate green leaves across the dish. The sauce surrounding the ingredients has a warm, caramelized color, making the food look juicy and tasty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Maple Glazed Chicken with Roasted Vegetables Recipe is chosen with flavor and simplicity in mind. Together, they create a beautiful medley of sweet, savory, and slightly spicy notes that complement each other perfectly. Here’s the lowdown on what makes them special:

Flat lay of six raw boneless skinless chicken thighs neatly arranged, a small pile of bright orange butternut squash cubes, fresh green Brussels sprouts halved lengthwise, thin slices of vibrant deep red onion, a small white ceramic bowl of golden olive oil, another white ceramic bowl holding dark amber maple syrup, a third bowl with glossy dark soy sauce, a bowl containing fresh grated pale yellow ginger, a tiny white bowl with red pepper flakes, fresh thyme sprigs with small green leaves scattered naturally, and a small bowl of coarse salt and cracked black pepper placed symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: I opt for boneless, skinless thighs because they stay juicy and tender throughout roasting.
Butternut Squash: This sweet, creamy winter squash roasts beautifully alongside veggies, soaking up that maple glaze.
Brussels Sprouts: Halving them helps them cook evenly with a lovely caramelized crunch.
Red Onion: Adds a mild, slightly sweet bite that balances the glaze and veggies.
Olive Oil: Just enough to coat everything for a golden roast without overpowering flavors.
Maple Syrup: The star of the glaze, bringing natural sweetness and depth.
Soy Sauce or Tamari: Adds savory umami that cuts through sweetness perfectly.
Sesame Oil: A hint of nuttiness that gives this glaze its signature warmth.
Fresh Ginger: Grated ginger adds a fresh zing that livens up the dish.
Red Pepper Flakes: Just a pinch to wake up the palate with subtle heat.
Fresh Thyme: Earthy herbs that tie the chicken and vegetables together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most is how easy you can adapt this recipe to your tastes or what you have on hand. Sometimes I swap brussels sprouts for green beans or use chicken breasts if I’m short on time. Feel free to make this recipe your own—it’s designed to be flexible.

Variation: Once, I added some chopped apples to the roasting pan, which gave a surprising, lovely fruity twist.

Step-by-Step: How I Make Maple Glazed Chicken with Roasted Vegetables Recipe

Step 1: Prep the Oven and Veggies

First, crank your oven up to 425°F to get it nice and hot—this high temp helps roast the vegetables to caramelized perfection alongside the chicken. Toss your cubed butternut squash, halved brussels sprouts, and sliced red onion in olive oil, then spread them out on a large sheet pan evenly. I like to use parchment paper for easier cleanup, but you don’t have to.

Step 2: Season and Place the Chicken

Lay the chicken thighs right on top of the veggies, which lets all those flavorful juices mingle during roasting. Sprinkle salt and pepper generously over the chicken and vegetables. This simple seasoning is key for bringing out natural flavors.

Step 3: Whisk the Maple Glaze

In a small bowl, whisk together maple syrup, soy sauce, sesame oil, grated ginger, red pepper flakes, and fresh thyme. This magical sauce is what transforms the dish. Brush it generously over each chicken thigh—don’t be shy! Save some sauce aside to brush again near the end of cooking for extra shine and flavor.

Step 4: Bake and Broil for Perfection

Pop the sheet pan into the oven and roast for 25 to 30 minutes. You’ll know the chicken is done when the juices run clear and the veggies are tender. If you like a little extra crispiness on your vegetables, I highly recommend turning on the broiler for the last 2–3 minutes—just watch carefully to avoid burning!

Step 5: Final Glaze and Serve

Brush the reserved maple glaze over the chicken and vegetables right after baking. This final touch adds a gorgeous glossy finish and layers of flavor. Serve it right off the pan and enjoy—this is comfort food done right.

Top Tip

From experience, the secret to that perfectly sticky, flavorful glaze lies in timing and layering. Brushing on the glaze before baking and again right after cooking creates that irresistible glossy sheen you see in photos—and it tastes incredible!

Use Fresh Ginger: Freshly grated ginger makes all the difference over powder for brightness and zing.
Don’t Overcrowd the Pan: Give the veggies space so they roast properly instead of steam.
Watch the Broiler: If you choose to broil veggies, keep a close eye—they can burn quickly!
Allow Rest Time: Let the chicken rest a few minutes before serving to lock in juices.

How to Serve Maple Glazed Chicken with Roasted Vegetables Recipe

maple glazed chicken - Serving Suggestion

Garnishes

I love sprinkling a little fresh thyme or chopped parsley on top for a burst of color and freshness. Occasionally, I add a sprinkle of toasted sesame seeds for that extra nutty crunch and visual appeal.

Side Dishes

This dish stands beautifully on its own with those roasted veggies, but if you want to round it out, a simple side of fluffy quinoa or brown rice pairs wonderfully. I’ve also served it with a crisp green salad on the side for a lighter touch.

Creative Ways to Present

For special occasions, I like plating the chicken over a bed of creamy mashed sweet potatoes, drizzling any extra glaze on top. It’s a showstopper that looks impressive but is still easy to prepare.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and keep them refrigerated for up to 3 days. When I reheat, the chicken stays juicy and the veggies remain tender if warmed gently.

Freezing

This recipe freezes well. I portion it out in freezer-safe containers and thaw overnight in the fridge before reheating. Just be mindful that roasted veggies may lose a bit of their crisp texture but still taste fantastic.

Reheating

The best way to reheat leftovers is in a 350°F oven for about 10-15 minutes to warm through without drying out. A quick zap in the microwave works too but watch the veggie texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used if you prefer white meat. Just keep an eye on the cooking time as breasts can dry out faster; baking for about 20-25 minutes should do the trick.

How do I know when the chicken is cooked through?

The chicken is cooked when the juices run clear if you cut into the thickest part, and the internal temperature reaches 165°F (74°C). Using a meat thermometer is the most foolproof way to check.

Can I make the sauce ahead of time?

Yes, the maple glaze sauce can be made ahead and stored in the fridge for up to 3 days. Give it a good whisk before brushing it on the chicken for even coating.

What vegetables can I substitute in this recipe?

You can swap the butternut squash and brussels sprouts for other sturdy vegetables like carrots, sweet potatoes, green beans, or bell peppers. Just adjust roasting time as some vegetables cook faster than others.

Final Thoughts

Sharing this Maple Glazed Chicken with Roasted Vegetables Recipe has become one of my favorite things because it’s a true crowd-pleaser that’s both effortless and packed with flavor. I hope you enjoy making it as much as I do—there’s something really special about sitting down to a meal that’s wholesome, flavorful, and made with just a handful of simple ingredients. Give it a try and let it become a staple in your kitchen rotation!