Description
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.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4–1/6 of recipe)
- Calories: 360
- Sugar: 13g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
