Description
A flavorful and easy sheet pan meal featuring tender boneless chicken thighs glazed with a sweet and savory maple sauce, roasted alongside hearty butternut squash, brussels sprouts, and red onion for a comforting and nutritious dinner.
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 the oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for roasting the chicken and vegetables evenly.
- Prepare the vegetables: In a large sheet pan, toss the cubed butternut squash, halved brussels sprouts, and sliced red onion with 1 tablespoon of olive oil making sure everything is coated well.
- Arrange the chicken and season: Place the chicken thighs on top of the bed of vegetables. Season the chicken and vegetables generously with salt and pepper to taste for balanced flavor.
- Make the maple glaze sauce: In a bowl, whisk together the soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until fully combined to create a sweet and savory glaze.
- Brush sauce on chicken: Generously brush the maple glaze over each chicken thigh, reserving some sauce to use later after baking.
- Bake until cooked: Roast everything 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 maple glaze over the chicken and vegetables before serving to enhance the flavor. Serve hot and enjoy your delicious sheet pan meal!
Notes
- Using tamari instead of soy sauce makes this recipe gluten-free.
- For a spicier kick, increase the red pepper flakes to 1/2 teaspoon.
- Make sure to cut the butternut squash into even-sized cubes for uniform cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- If broiling for crispier vegetables, watch closely to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
