Maple-Glazed Sheet Pan Chicken with Roasted Vegetables

This Sheet Pan Maple Glazed Chicken with Vegetables is healthy, delicious and ready on one pan in about 30 minutes. It’s a flavorful, family-friendly weeknight dinner that’s perfect for fall meal prep.

Sheet pan dinners are one of the easiest ways to get a satisfying, balanced meal on the table quickly. This maple glazed chicken is roasted with tender vegetables so cleanup is minimal and flavors really shine. The glaze combines maple sweetness with soy and sesame for a simple, savory-sweet finish that complements fall vegetables like butternut squash and Brussels sprouts. The recipe yields about 4 generous servings (or 5–6 smaller portions), making it convenient for family dinners and meal prep.

Why You’ll Love This

• Fast and simple – everything cooks together on a single sheet pan in roughly 30 minutes.
• Balanced and flavorful – lean protein with a mix of fiber-rich vegetables and a bright maple-ginger glaze.
• Customizable – swap in seasonal vegetables or a different protein to suit your pantry.
• Great for meal prep – leftovers reheat well for easy lunches or dinners throughout the week.

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 black pepper, to taste

For the glaze

• 3 Tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup pure maple syrup
• 1 tsp sesame oil
• 2 Tbsp grated fresh ginger
• 1/4 tsp red pepper flakes (optional)
• 1 tsp fresh thyme

Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare the vegetables: line a rimmed baking sheet with parchment paper or foil. Add the cubed butternut squash, halved Brussels sprouts and sliced red onion in a single layer. Toss with the olive oil and season lightly with salt and pepper.
3. Arrange the chicken thighs on top of the vegetables, skin-side up if using skin-on, or simply placed over the veggies if boneless. Season the chicken and vegetables with additional salt and pepper to taste.
4. Make the glaze: in a small bowl whisk together the soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes and fresh thyme. Brush the glaze generously over each chicken thigh, reserving a portion for later.
5. Bake for 25–30 minutes, or until the chicken’s juices run clear and the vegetables are tender. If you prefer more browning, switch the oven to broil for the final 2–3 minutes—watch carefully to avoid burning.
6. Remove from the oven, brush the reserved glaze over the chicken and vegetables, garnish with extra thyme if desired, and serve.

Tips for Success

• Cut vegetables evenly so everything roasts at the same rate.
• Choose thighs for juiciness — boneless chicken thighs stay moist and forgiving; use breasts if you prefer but reduce cooking time accordingly.
• Don’t overcrowd the pan — spread ingredients in a single layer for better browning; use two pans if needed.
• Double the glaze if you want extra sauce for drizzling or for marinating the chicken ahead of time.
• To thicken the glaze, stir in about 1 tsp cornstarch or arrowroot mixed with a little water before brushing (optional).
• Check doneness with a thermometer: internal temperature should reach 165°F (74°C) for poultry.

Variations

• Proteins: swap the chicken for salmon, shrimp, tofu, or another protein—adjust cooking times accordingly.
• Vegetables: try sweet potatoes, broccoli, cauliflower, green beans, carrots or bell peppers depending on the season.
• Additions: toss in toasted nuts, dried cranberries, or chopped apples for a sweet-savory contrast.
• Sauce twists: add a clove of minced garlic, a spoonful of Dijon mustard, or switch thyme for rosemary for different flavor profiles.

Prepping and Storage

To store: Refrigerate leftovers in an airtight container for 3–4 days. Reheat on a sheet pan in a 350°F oven for 10–12 minutes or in the microwave until warmed through.

To meal prep: Portion chicken and vegetables into containers with brown rice, quinoa or a side salad for ready lunches or quick dinners.

Nutrition (approximate per serving)

Serving = 1 chicken thigh + about 2/3 cup vegetables. Calories: ~255 kcal | Carbohydrates: 22.4 g | Protein: 24 g | Fat: 7.3 g | Fiber: 2.3 g | Sugar: 12.9 g | Sodium: ~505 mg. Nutrition is an estimate and should be used as a guideline only.

Enjoy this simple ginger-maple chicken and veggies for an easy, flavorful dinner. It’s made for busy nights, leftover lunches, and minimal cleanup—one of the best sheet pan recipes for seasonal eating.