One-pan Maple Glazed Chicken with Butternut Squash & Brussels Sprouts

This Sheet Pan Maple Glazed Chicken with Butternut Squash and Brussels Sprouts is lighter, satisfying and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is reliable for your fall meal prep!

This Sheet Pan Maple Chicken with Butternut Squash and Brussels Sprouts is the reliable straightforward and lighter fall dinner! Juicy chicken thighs, tender butternut squash and crackly Brussels sprouts are tossed in a sweet and savory maple ginger sauce and roasted all together on one pan for an straightforward weeknight meal. Packed with seasonal veggies and tons of flavor, this sheet pan chicken r

If you prefer crispier vegetables and some nice browning on the chicken, A cook highly recommend popping the broiler on in the last few minutes of cooking!

What goes in

• 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
• 3 tablespoons lower-sodium soy sauce, or tamari if gluten-free
• 1/3 cup pure maple syrup
• 1 teaspoon sesame oil
• 2 tablespoons grated ginger
• 1/4 teaspoon red pepper flakes
• 1 teaspoon fresh thyme

How it comes together

1. Preheat oven to 425 degrees F.
2. Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
3. Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
4. To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
5. Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
6. Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Keep in mind

To Store: Leftovers will last for 3 to 4 days stored in a sealed, airtight container in the refrigerator. You can easily reheat leftovers on a sheet pan in the oven at 350 degrees for 10 to 12 minutes or right in the microwave. To Meal Prep: Portion the chicken and veggies into several containers with brown rice or quinoa for ready-to-go lunches or dinners. We keep this with a side salad as well for a complete meal!