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Sheet Pan Chicken, Brussels Sprouts & Butternut Squash

Sheet Pan Chicken with Maple Glazed Brussels Sprouts & Squash

Enjoy a delightful Sheet Pan Chicken with Brussels Sprouts & Butternut Squash, featuring a sweet and savory glaze for an unforgettable meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 255
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 thighs boneless, skinless chicken
  • 2 cups butternut squash cubed
  • 2 cups brussels sprouts trimmed and halved lengthwise
  • 0.5 large red onion sliced
  • 1 Tbsp olive oil
  • salt to taste
  • pepper to taste
  • 3 Tbsp lower-sodium soy sauce or tamari if gluten-free
  • 1/3 cup pure maple syrup
  • 1 tsp sesame oil
  • 2 Tbsp grated ginger
  • 1/4 tsp red pepper flakes
  • 1 tsp fresh thyme

Equipment

  • Sheet pan
  • whisk
  • oven

Method
 

  1. Preheat the oven to 425 degrees F.
  2. Add the squash, brussels sprouts, and onion to a large sheet pan and toss with olive oil, mixing well.
  3. Place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
  4. Whisk together all sauce ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
  5. Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are tender. Use the broiler for a few minutes if you want your veggies crispier.
  6. Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 22.4gProtein: 24gFat: 7.3gSodium: 504.7mgFiber: 2.3gSugar: 12.9g

Notes

This dish is perfect for weeknight dinners, meal prep, or special occasions. Customize with your favorite proteins or seasonal vegetables as desired.

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