Description
A delicious and easy Sheet Pan Maple Glazed Chicken with Vegetables combines tender, juicy chicken thighs with roasted butternut squash, brussels sprouts, and red onion, all coated in a savory-sweet maple soy glaze. This one-pan meal is quick to prepare and perfect for a wholesome weeknight dinner.
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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for roasting the chicken and vegetables evenly.
- Prepare Vegetables: Add the butternut squash, brussels sprouts, and sliced red onion to a large sheet pan. Toss with 1 tablespoon olive oil until all pieces are evenly coated.
- Arrange Chicken and Season: Place the chicken thighs on top of the vegetables on the sheet pan. Season both the chicken and vegetables generously with salt and pepper to taste.
- Make the Sauce: In a small bowl, whisk together the lower-sodium soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until well combined.
- Glaze Chicken: Brush the maple glaze generously over each chicken thigh, reserving some sauce for later use.
- 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 crispier vegetables, turn on the broiler for 2-3 minutes at the end, watching carefully to avoid burning.
- Finish and Serve: Brush the reserved glaze over the chicken and vegetables once more before serving. Serve hot and enjoy your flavorful sheet pan meal!
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- If you prefer less sweetness, reduce the maple syrup to 1/4 cup.
- Make sure to trim brussels sprouts properly by removing the ends and outer leaves for better texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Use fresh thyme for best flavor, but dried thyme can be substituted at one-third the amount.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg
