This easy sheet-pan dinner delivers tender, juicy chicken and perfectly roasted fall vegetables coated in a flavorful maple–ginger glaze. Everything cooks on one pan, making it an ideal weeknight meal with minimal cleanup.
Why You’ll Love This Recipe
This dish is quick, wholesome, and packed with flavor. Succulent chicken thighs roast alongside caramelized vegetables, all coated in a sweet and savory glaze. It’s simple enough for busy nights yet delicious enough to serve guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken and Vegetables
6 boneless, skinless chicken thighs
2 cups butternut squash, peeled and cubed
2 cups brussels sprouts, trimmed and halved lengthwise
1/2 large red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
Maple–Ginger Sauce
3 tablespoons low-sodium soy sauce
1/3 cup pure maple syrup
1 teaspoon sesame oil
2 tablespoons grated fresh ginger
1/4 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
Directions
Preheat the oven to 425°F (220°C).
Spread the butternut squash, brussels sprouts, and red onion onto a large sheet pan. Drizzle with olive oil and toss to coat evenly.
Arrange the chicken thighs on top of the vegetables. Season the chicken and vegetables with salt and pepper.
In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, grated ginger, red pepper flakes, and thyme.
Brush the sauce generously over each chicken thigh, reserving some for finishing.
Bake for 25 to 30 minutes, or until the chicken juices run clear and the vegetables are tender.
For crispier edges, switch the oven to broil for the final 2 to 3 minutes.
Brush the remaining sauce over the chicken and vegetables before serving.
Servings and Timing
Servings: 4 large servings or 6 smaller servings
Prep Time: about 10 minutes
Cook Time: 25 to 30 minutes
Total Time: approximately 35 to 40 minutes
Variations
Swap chicken thighs with boneless chicken breasts; adjust the cooking time slightly if needed.
Use other vegetables such as carrots, broccoli, cauliflower, green beans, or sweet potatoes.
Add flavor twists like minced garlic, a touch of dijon mustard, or fresh rosemary.
Mix in seasonal fruits such as diced apples or pears for a sweet contrast.
For a stovetop option, sauté chopped chicken breast and vegetables to create a quick stir-fry using the same sauce.
Storage/Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheat in a 350°F oven for 10 to 12 minutes or in the microwave until warmed through.
For meal prep, portion chicken and vegetables with cooked grains such as brown rice or quinoa.
FAQs
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture.
Can I make this recipe with chicken breasts?
Absolutely—just reduce the baking time by a few minutes to prevent drying out.
Is there a substitute for soy sauce?
You can use tamari for a gluten-free option or coconut aminos for a milder, slightly sweeter flavor.
Can I prepare the sauce ahead of time?
Yes, the sauce can be mixed up to 3 days in advance and refrigerated.
How do I keep the vegetables from getting soggy?
Use a large sheet pan and avoid overcrowding so the vegetables roast rather than steam.
Can I double this recipe?
Yes. Use two sheet pans to ensure everything browns properly.
Can I make the glaze thicker?
Add 1 teaspoon of cornstarch or arrowroot powder to the sauce before brushing it onto the chicken.
What other herbs work well?
Rosemary, oregano, or basil all complement the maple–ginger flavor profile.
Can I freeze the cooked chicken and vegetables?
Yes, freeze for up to 2 months. Reheat in the oven for best texture.
Conclusion
This Sheet Pan Maple Glazed Chicken with Vegetables is a flavorful, convenient meal that celebrates wholesome ingredients and warm fall flavors. With tender chicken, caramelized vegetables, and a vibrant maple–ginger glaze, this recipe is perfect for busy evenings, meal prep, or anytime you want a nourishing and satisfying dish made with minimal effort.
A flavorful sheet-pan dinner featuring juicy chicken thighs and roasted fall vegetables glazed with a sweet and savory maple–ginger sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
6 boneless, skinless chicken thighs
2 cups butternut squash, peeled and cubed
2 cups brussels sprouts, trimmed and halved
1/2 large red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
3 tablespoons low-sodium soy sauce
1/3 cup pure maple syrup
1 teaspoon sesame oil
2 tablespoons grated fresh ginger
1/4 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
Instructions
Preheat the oven to 425°F (220°C).
Spread the butternut squash, brussels sprouts, and red onion onto a large sheet pan. Drizzle with olive oil and toss to coat evenly.
Arrange the chicken thighs on top of the vegetables. Season with salt and pepper.
In a small bowl, whisk together soy sauce, maple syrup, sesame oil, ginger, red pepper flakes, and thyme.
Brush the sauce generously over each chicken thigh, reserving some for later.
Bake for 25–30 minutes, until chicken is cooked through and vegetables are tender.
For crispier edges, broil for the last 2–3 minutes.
Brush reserved sauce over chicken and vegetables before serving.
Notes
Use tamari or coconut aminos for a soy-free or gluten-free option.
For added depth, stir a bit of dijon mustard or minced garlic into the sauce.
To prevent soggy vegetables, don’t overcrowd the sheet pan.
Swap in seasonal veggies like carrots, sweet potatoes, or broccoli.
Freeze leftovers for up to 2 months and reheat in the oven for best results.
