Name: Maple Glazed Chicken Sheet Pan Meal 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 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

There's something really comforting about a one-pan dinner that fills the kitchen with cozy aromas and comes together in no time. This Maple Glazed Chicken Sheet Pan Meal Recipe hits that sweet spot perfectly—juicy chicken thighs glazed with a sticky maple sauce roasting alongside tender veggies. It’s the kind of meal I love making on busy weeknights because it’s fuss-free but full of flavor.

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 Sheet Pan Meal Recipe
Top Tip
How to Serve Maple Glazed Chicken Sheet Pan Meal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Glazed Chicken Sheet Pan Meal Recipe

Why You'll Love This Recipe

This Maple Glazed Chicken Sheet Pan Meal Recipe quickly became one of my go-to dinners because it’s so simple but delivers big on taste. The combination of maple syrup’s sweetness with savory soy and warming ginger creates a glaze that’s addictive. Plus, roasting everything together means minimal cleanup—score!

All-in-one convenience: You cook chicken and veggies on a single sheet pan, saving you time and dishes.
Perfect flavor balance: Sweet, savory, and just a touch of heat make the glaze irresistible.
Customizable veggies: You can swap in your favorites depending on the season or what you have on hand.
Great for meal prep: Leftovers reheat beautifully and still taste fresh and delicious.

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

Each ingredient in this Maple Glazed Chicken Sheet Pan Meal Recipe plays a role in creating a balance of flavor and texture that you’ll love. Fresh veggies add color and nutrients, while the maple soy glaze ties everything together with its sweet-savory punch.

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

Boneless, skinless chicken thighs: I prefer thighs for their juicy, tender texture and flavor—they hold up well under the glaze without drying out.
Butternut squash: Adds a subtle sweetness and soft texture; make sure to cut evenly so it cooks with the rest.
Brussels sprouts: Their slight bitterness contrasts beautifully with the maple sweetness and they crisp up nicely under the broiler.
Red onion: Adds a mild sharpness and caramelizes perfectly during roasting.
Olive oil: Helps veggies roast beautifully and adds a touch of richness.
Maple syrup: The star of the glaze, giving that natural sweetness and sticky finish.
Lower-sodium soy sauce or tamari: Brings umami depth and balances the sweet maple.
Sesame oil: Just a small dash adds a lovely nutty aroma that elevates the glaze.
Fresh ginger: Gives a clean warmth and bright note that cuts through the richness.
Red pepper flakes: Adds a gentle kick, but you can adjust to your heat preference.
Fresh thyme: Adds a subtle herbal fragrance and pairs wonderfully with chicken.
Salt and pepper: Essential for seasoning and bringing out natural flavors.

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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 about this Maple Glazed Chicken Sheet Pan Meal Recipe is how easy it is to make your own tweaks. I’m always swapping veggies based on what’s fresh, and you can even spice up the glaze or go milder depending on your preferences. Feel free to experiment!

Variation: One time, I added sliced carrots and sweet potatoes instead of squash—it gave a heartier feel that worked great in the fall.
Dietary tweak: Using tamari makes this recipe gluten-free without sacrificing savory depth.
Heat level: If you’re not into spice, you can skip the red pepper flakes or swap for smoked paprika for a different twist.
Herbs swap: Sometimes fresh rosemary instead of thyme gives a lovely piney note that pairs beautifully with the glaze.

Step-by-Step: How I Make Maple Glazed Chicken Sheet Pan Meal Recipe

Step 1: Prep Your Oven and Veggies

First things first: preheat your oven to a hot 425°F. While it’s warming up, chop up your butternut squash into even cubes, halve your brussels sprouts, and slice that red onion. Toss these veggies on a large sheet pan with olive oil, salt, and pepper until they’re nicely coated. This prevents sticking and helps them roast evenly.

Step 2: Arrange the Chicken and Season

Place your chicken thighs right on top of the bed of veggies—this lets the juices mingle and keeps the meat tender. Don’t forget to season everything generously with salt and pepper; it might seem simple, but proper seasoning makes a big difference.

Step 3: Make and Brush on the Maple Glaze

In a bowl, whisk together maple syrup, soy sauce, sesame oil, grated ginger, red pepper flakes, and fresh thyme. Brush this glaze generously over each chicken thigh, making sure to get some on the veggies too. Set aside a little of the sauce for later — you’ll want that extra flavor bomb at the end.

Step 4: Roast and Finish

Pop the sheet pan into the oven and bake for 25 to 30 minutes, until the chicken’s juices run clear and the veggies are tender. If you like your veggies a bit crispier, I suggest turning on the broiler for the final 3-5 minutes—just watch carefully so nothing burns!

Step 5: Glaze Again and Serve

Once out of the oven, brush the reserved glaze over the chicken and veggies for an extra layer of sticky sweetness. Serve right away and enjoy that perfect balance of flavors and textures.

Top Tip

I’ve made this Maple Glazed Chicken Sheet Pan Meal Recipe dozens of times, and a few tricks really make it shine. These tips helped me get that perfect balance every time and avoid common pitfalls, so you can feel confident giving it a try.

Even Veggie Sizes: I always cut the squash and brussels sprouts into uniform sizes to ensure they roast evenly and finish at the same time as the chicken.
Don’t Skip the Reserved Glaze: Saving some glaze to brush on after baking adds a fresh layer of flavor and keeps everything glossy and delicious.
Watch the Broiler: When crisping up the veggies under the broiler, I stay nearby and check every minute or so—broilers can go from golden to burnt very quickly!
Chicken Placement Matters: Putting the chicken on top of the veggies lets the juices drip down and flavor everything, but be sure not to overcrowd your pan for even roasting.

How to Serve Maple Glazed Chicken Sheet Pan Meal Recipe

maple glazed chicken - Serving Suggestion

Garnishes

I often sprinkle chopped fresh parsley or a few extra thyme leaves over the top before serving to add a fresh herbal pop. Sometimes I add toasted sesame seeds for a subtle crunch and an eye-catching finish. These little extras make the dish feel restaurant-quality without extra work.

Side Dishes

This sheet pan meal feels complete on its own, but I love pairing it with a simple green salad or some steamed brown rice when I want a bit more substance. Garlic bread or crusty rolls are also fantastic for mopping up any extra glaze left on the plate.

Creative Ways to Present

For a special dinner, I’ve plated the chicken sliced over a bed of herbed couscous with the roasted veggies artfully arranged on the side. Drizzling a little extra maple glaze over the top and garnishing with microgreens makes it look elegant but stays true to its easy home-cooked roots.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. This recipe reheats well without drying out, especially if you add a splash of water or broth when warming it up. The veggies maintain their texture better if you reheat gently.

Freezing

While I rarely freeze this meal (it’s usually gone fast!), you can freeze cooked chicken and veggies in a sealed container for up to 2 months. Thaw overnight in the fridge, then reheat slowly to keep the glaze from getting too sticky or hard.

Reheating

To reheat, I prefer the oven or toaster oven at 350°F for about 10-15 minutes to keep the chicken juicy and veggies crisp-tender. Microwaving works in a pinch, but the texture isn’t quite the same—cover loosely to keep moisture in.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts can be used, but since they cook faster and can dry out more easily, keep a close eye on cooking time and consider marinating a bit longer for extra moisture.

What vegetables work best in this sheet pan meal?

Vegetables that roast well and have similar cooking times to chicken are best. Butternut squash, brussels sprouts, red onions, carrots, and sweet potatoes all work great. Just cut them into similar sizes for even cooking.

Can I make this recipe gluten-free?

Absolutely! Simply swap the soy sauce with gluten-free tamari, which maintains the same savory flavor without gluten.

How spicy is this recipe?

The recipe includes a small amount of red pepper flakes for a gentle heat that complements the sweet glaze. You can easily omit or adjust the amount to suit your spice tolerance.

Final Thoughts

This Maple Glazed Chicken Sheet Pan Meal Recipe reminds me why I keep coming back to sheet pan dinners—flavorful, speedy, and comforting all at once. It feels like a hug on a plate, and I’m confident you’ll enjoy making it as much as I do. So next time life gets busy, this is a delicious way to get dinner done without stress or fuss. Give it a try, and I’m sure it’ll become a favorite in your home too!