Description
This Sheet Pan Maple Glazed Chicken with Vegetables recipe offers a delicious and easy way to prepare a flavorful meal with boneless chicken thighs, butternut squash, Brussels sprouts, and red onion all roasted together with a sweet and savory maple glaze.
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 tablespoon olive oil
- Salt and pepper, to taste
Maple Glaze Sauce
- 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Prepare Vegetables: Add the cubed butternut squash, halved Brussels sprouts, and sliced red onion to a large sheet pan. Toss with 1 tablespoon olive oil to coat evenly.
- Arrange Chicken: Place the boneless, skinless chicken thighs on top of the vegetables on the sheet pan. Season the chicken and vegetables with salt and pepper to taste.
- Make Maple Glaze Sauce: In a small bowl, whisk together lower-sodium soy sauce (or tamari), pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until well combined.
- Apply Sauce: Brush the maple glaze generously over each chicken thigh, reserving some sauce for later use.
- Bake: Roast the chicken and vegetables in the preheated oven for 30 minutes, or until the chicken juices run clear and the vegetables are tender. Optionally, turn on the broiler for a few minutes at the end if you prefer crispier vegetables.
- Finish and Serve: Brush the reserved marinade over the chicken and vegetables before serving. Enjoy your sheet pan meal warm.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- For extra crispiness, broil the dish for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Substitute other hearty vegetables like carrots or sweet potatoes if desired.
- Ensure chicken thighs are evenly sized for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: twenty-eight g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
