Description
A flavorful and easy-to-make sheet pan meal featuring juicy maple-glazed chicken thighs roasted alongside tender butternut squash, Brussels sprouts, and red onion. Perfect for a wholesome weeknight dinner with a sweet and savory sauce.
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, to taste
- Pepper, to taste
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 get it ready for roasting the chicken and vegetables.
- Prepare Vegetables: Toss the butternut squash, Brussels sprouts, and sliced red onion on a large sheet pan with 1 tablespoon olive oil until well coated.
- Arrange Chicken: Place the boneless, skinless chicken thighs on top of the veggies on the sheet pan, then season the chicken and vegetables generously with salt and pepper.
- Make Sauce: In a small bowl, whisk together soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until fully combined.
- Apply Sauce: Brush the maple-soy sauce 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.
- Optional Broil: For crispier vegetables, turn on the broiler for a few minutes carefully watching them so they do not burn.
- Finish and Serve: Brush the reserved sauce over the cooked chicken and vegetables before serving. Enjoy your meal warm.
Notes
- You can substitute chicken breasts for thighs if preferred but adjust cooking time accordingly to avoid drying out.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Ensure even chopping of vegetables for uniform cooking.
- Watch carefully if broiling as it can quickly burn the vegetables.
- Fresh thyme can be replaced with dried thyme, use about 1/3 teaspoon dried.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
