Description
A delicious and easy sheet pan meal featuring maple glazed chicken thighs roasted with butternut squash, Brussels sprouts, and red onion for a flavorful and wholesome 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 for 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 ensure it's hot enough for roasting.
- Prepare vegetables: In a large sheet pan, add the cubed butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle with the olive oil and toss everything well to coat evenly.
- Arrange chicken and season: Place the boneless, skinless chicken thighs on top of the vegetables on the sheet pan. Season both the chicken and veggies with salt and pepper to taste.
- Make the sauce: In a bowl, whisk together the lower-sodium soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes, and fresh thyme until well combined.
- Glaze the chicken: Brush the maple glaze generously over each chicken thigh, reserving some sauce to brush later.
- 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. For extra crispiness, you may turn on the broiler for a few minutes at the end.
- Finish and serve: Brush the reserved marinade evenly over the cooked chicken and vegetables, then serve immediately and enjoy a flavorful meal.
Notes
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
- Use tamari sauce instead of soy sauce to make this recipe gluten-free.
- For a spicier flavor, increase the red pepper flakes to 1/2 teaspoon.
- If you prefer your vegetables softer, cover the sheet pan loosely with foil for the first 20 minutes of baking.
- Fresh thyme can be substituted with dried thyme; use 1/2 teaspoon if dried.
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: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
