Name: Maple Glazed Chicken Sheet Pan Dinner 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 so comforting about a meal you can throw together on just one pan and still feel like you’re indulging in a special dinner. This Maple Glazed Chicken Sheet Pan Dinner Recipe is exactly that—sweet, savory, and packed with roasted veggies all baked to perfection alongside juicy chicken thighs. You’re going to love how easy it is to prep and how those flavors just bloom in the oven.

A baking tray filled with five roasted golden-brown chicken thighs, scattered with bright orange cubes of cooked butternut squash and vibrant green Brussels sprouts, some halved showing tender insides. Mixed among the vegetables are slices of soft purple-red onions with slightly charred edges. A wooden spoon holds one chicken thigh, Brussels sprout halves, and butternut squash cubes, positioned near the center right of the tray. Fresh green thyme sprigs are sprinkled over the dish. The tray rests on a white marbled surface with a textured beige cloth nearby and a small glass container with yellow oil in the top left corner. 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 Dinner Recipe
Top Tip
How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Glazed Chicken Sheet Pan Dinner Recipe

Why You'll Love This Recipe

I’m always on the lookout for meals that feel hearty but don’t demand hours in the kitchen. This Maple Glazed Chicken Sheet Pan Dinner Recipe hits that sweet spot beautifully. The combination of maple syrup and soy sauce creates a glaze that’s both sticky and deeply flavorful, while the veggies roast up tender and caramelized all at once.

Simple Cleanup: You cook the chicken and all the veggies together on one tray, so there’s hardly any mess.
Balanced Flavors: Sweet maple syrup paired with a touch of soy sauce and ginger creates a perfect blend of sweet, salty, and warm spices.
Flexible Ingredients: You can swap out vegetables based on season or preference, making it a year-round go-to.
Family Friendly: It’s a crowd-pleaser that even picky eaters usually enjoy, thanks to the tender chicken and naturally sweet veggies.

The image shows a pan filled with five golden-brown cooked chicken thighs spread evenly on the surface. Around the chicken, there are roasted Brussels sprouts with a charred outer texture, bright orange cubes of roasted butternut squash, and sliced purple-red onion wedges placed in between the meat and vegetables. Fresh green thyme sprigs are scattered on top, adding a touch of color and freshness. The food sits on a white marbled textured surface, with the juices and small bits of seasoning visible around the layers, giving a warm and hearty look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances bold and mild flavors with wholesome ingredients that roast beautifully together. Each vegetable adds texture and natural sweetness, while the maple glaze ties everything into a harmonious dish.

Flat lay of six raw boneless skinless chicken thighs, a small white bowl of cubed fresh butternut squash, a small white bowl of halved fresh brussels sprouts, a small white bowl of thinly sliced red onion, a small white bowl of golden olive oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of light amber sesame oil, a small white bowl of finely grated fresh ginger, a small white bowl of red pepper flakes, a few sprigs of fresh thyme, coarse salt crystals, and whole black peppercorns, all arranged symmetrically 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

Chicken Thighs: They stay juicy and tender under the sweet glaze better than breasts would—plus, they’ve got great flavor.
Butternut Squash: Adds a creamy, sweet element that pairs nicely with the maple syrup and gets nicely caramelized in the oven.
Brussels Sprouts: Their slight bitterness balances the sweetness and they crisp up beautifully when roasted.
Red Onion: Offers a subtle sharpness and sweetness once roasted.
Olive Oil: Helps veggies roast evenly and adds richness.
Soy Sauce (or Tamari): Brings umami that deepens the flavor of the glaze.
Pure Maple Syrup: The star sweetener here, it caramelizes to give the chicken that signature sticky, delicious coating.
Sesame Oil: Just a bit adds a toasty, nutty undertone.
Fresh Ginger: Boosts freshness and adds a gentle zing.
Red Pepper Flakes: A pinch adds warmth without overpowering the dish.
Fresh Thyme: Aromatic and earthy, it complements both chicken and veggies with its subtle herbal notes.

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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

I like to switch things up depending on my mood or what’s in season. This Maple Glazed Chicken Sheet Pan Dinner Recipe is super forgiving—feel free to play around with different veggies or add your favorite spices.

Veggie Swaps: For a fall twist, try swapping the butternut squash for sweet potatoes or carrots. In spring, asparagus or broccoli florets also work wonderfully.
Heat Factor: If you like a bit more kick, I sometimes double the red pepper flakes or add a dash of sriracha to the glaze.
Make It Gluten-Free: Using tamari instead of soy sauce keeps it safe for gluten-intolerant folks without sacrificing flavor.
Extra Crisp Skin: For a crispier chicken skin, pat the thighs dry before seasoning and broil for 2-3 minutes at the end—watch closely to avoid burning!

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

Step 1: Prep and Toss the Veggies

Start by preheating your oven to 425°F (220°C). While it heats, toss the cubed butternut squash, halved Brussels sprouts, and sliced red onion in olive oil right on a large sheet pan. Make sure everything is evenly coated—that helps them roast up beautifully without drying out.

Step 2: Arrange and Season the Chicken

Next, place your boneless, skinless chicken thighs on top of the veggies. Give everything a good sprinkle of salt and pepper. Seasoning the chicken and veggies separately and generously really boosts the overall flavor.

Step 3: Whisk and Brush the Maple Glaze

In a small bowl, whisk together soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme. This glaze smells incredible, seriously. Brush it generously over each chicken thigh, but save some to brush again later—this layering step is key to that sticky, shiny finish.

Step 4: Roast and Finish

Slide the pan into the oven and roast for 25 to 30 minutes. You’ll know it’s ready when the chicken juices run clear and the veggies are tender and caramelized. If you’re like me and love crispy edges on your roasted veggies, turn on the broiler for 2-3 minutes at the end—just keep a close eye so nothing burns!

Step 5: Final Glaze and Serve

Once it’s out of the oven, brush the reserved maple glaze all over the chicken and veggies again for that perfect sticky glaze finish. Serve it hot and get ready for all the compliments!

Top Tip

Over the years, I’ve found these little tricks make the difference between a good sheet pan dinner and a great one. Don’t rush the seasoning and glazing—those layers of flavor really build up. And don’t be afraid of the broiler; it gives the dish a restaurant-quality finish.

Dry Chicken First: Pat the chicken thighs dry with paper towels before seasoning to get a better crust.
Watch the Broiler Closely: Broiling for the last few minutes crisps things up fast; stay nearby to avoid burning the glaze.
Reserve Some Glaze: Always save half your sauce to brush again after cooking for extra glossy, sweet finish.
Space Veggie Pieces Evenly: Spread veggies out in one layer so they roast evenly and get those tasty brown spots.

How to Serve Maple Glazed Chicken Sheet Pan Dinner Recipe

Maple Glazed Chicken - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of toasted sesame seeds for an extra nutty crunch and some fresh thyme leaves to brighten it right before serving. A squeeze of fresh lemon juice also livens up the flavors and cuts through the sweetness beautifully.

Side Dishes

Because this Maple Glazed Chicken Sheet Pan Dinner Recipe already includes hearty veggies, I often keep it simple with a side of fluffy rice or quinoa to soak up the extra sauce. Sometimes a crisp green salad on the side is just perfect to add freshness.

Creative Ways to Present

For special occasions, I lay the chicken and veggies on a pretty serving platter, garnished with fresh thyme sprigs and lemon wedges for color. Adding roasted nuts or pomegranate seeds on top offers unexpected texture and a festive pop that’s great for entertaining.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for 3 to 4 days. I like to keep the chicken and veggies together since the flavors continue to meld overnight. Just reheat gently so you don’t dry out the chicken.

Freezing

I've frozen the cooked chicken and veggies successfully by portioning them into freezer-safe containers. Just thaw overnight in the fridge and warm up on a baking sheet in the oven to help regain some of that crispiness and flavor.

Reheating

When reheating, I avoid the microwave if possible because it can make the chicken rubbery. Instead, I heat leftovers in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again—works like a charm every time.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can swap chicken breasts if you prefer, but they can dry out more quickly. To keep them juicy, marinate a bit longer and watch your cooking time closely—about 20 minutes at 425°F should suffice.

What’s the best way to get a sticky glaze on the chicken?

Brushing the maple glaze on both before and after baking is key. This layering builds up a shiny, sticky coating. Also, broiling for a couple of minutes at the end helps caramelize the glaze for a beautiful finish.

Can I make this recipe gluten-free?

Absolutely! Simply use tamari instead of soy sauce to keep the dish gluten-free without losing the delicious umami flavor.

How do I prevent the veggies from getting soggy?

Make sure to spread the vegetables out in a single layer on the sheet pan with enough space between pieces. This allows them to roast properly and develop those nice crispy edges instead of steaming.

Final Thoughts

This Maple Glazed Chicken Sheet Pan Dinner Recipe has become my go-to for busy weeknights and laid-back weekend dinners alike. It’s effortless but feels special, with a perfect balance of comforting sweetness and savory depth. I really hope you give it a try—it’s one of those dishes you’ll want to keep making once you get it just right.