sheet pan chicken

with maple butternut squash
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic
  • 1 tablespoon dijon mustard
  • 1 teaspoon  fresh rosemary finely chopped
  • 1 cup peeled butternut squash chopped
  • 1 cup brussels sprouts halved, outer leaves peeled
  • 1 apple cored and chopped into ¾ inch pieces
  • 1 red onion cut into ½ inch pieces
  • 6 boneless, skinless chicken thighs


  • Preheat oven to 425º F. Line a sheet tray with aluminum foil or parchment paper or use a nonstick sheet tray.
  • In an extra large mixing bowl, whisk together 2 tablespoons olive oil, 3 tablespoons maple syrup, 3 tablespoons balsamic vinegar, 2 cloves minced garlic (or frozen cubes), 1 tablespoon dijon mustard, and 1 teaspoons finely chopped rosemary. Season with a big pinch of salt and pepper. Add 1 cup peeled and chopped butternut squash, 1 cup halved Brussels sprouts, 1 cored and chopped apple, and 1 large chopped red onion to the bowl and toss thoroughly to coat.
  • Transfer the vegetables to the lined sheet tray and spread out evenly. Situate 4-6 boneless, skinless chicken thighs evenly between the vegetables and pat dry with a paper towel, then season liberally with salt and pepper.
  • Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°F. Garnish with fresh rosemary before serving, if desired.


  • To complete the meal serve with a crisp green salad and crusty bread or grains like farro or brown rice.


  • Protein: Swap boneless skinless chicken thighs with chicken breasts and adjust cooking time as needed until you reach 165º F. This also works great with pork tenderloin.
  • Vegetarian: Remove the chicken from the recipe and increase the veggies. Serve over or alongside a bed of farro or brown rice.
  • Gluten-free: Recipe is gluten free as written.
  • Other: Hearty veggies can easily be swapped in this recipe like sweet potatoes for the butternut squash or Brussels sprouts for broccoli.


  • Make maple + vinegar mixture ahead of time and store in an airtight container.
  • Slice or prep butternut, Brussels sprouts, apples, and onions with and store in airtight bag or container.


Calories: 379kcal | Carbohydrates: 28g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 205mg | Potassium: 772mg | Fiber: 3g | Sugar: 18g | Vitamin A: 3956IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 2mg