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

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely chopped rosemary, plus more for garnish
  • kosher salt and cracked black pepper
  • 1 cup peeled and chopped butternut squash (about ¾-inch)
  • 1 cup halved Brussels sprouts, outer leaves removed
  • 1 apple, cored and chopped into ¾-inch pieces
  • 1 large red onion, cut into ½-inch pieces
  • 6 boneless skinless chicken thighs

Instructions

  • Preheat oven to 425ºF. 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 oil, 3 tablespoons maple syrup, 3 tablespoons balsamic vinegar, 2 cloves minced garlic, 1 tablespoon Dijon, and 1 teaspoon chopped rosemary. Season with a big pinch salt and pepper. Add 1 cup chopped butternut squash, 1 cup halved Brussels sprouts, 1 chopped apple, and 1 chopped onion to the bowl and toss thoroughly to coat.
  • Transfer vegetables to the lined sheet tray and spread out in an even layer. Situate 4-6 chicken thighs evenly between the vegetables; pat dry with a paper towel, 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.

SERVING SUGGESTIONS

  • Serve with a crisp green salad and crusty bread or grains like farro or brown rice to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap chicken thighs with boneless skinless chicken breasts. Adjust cooking time until you reach 165ºF. This also works great with pork tenderloin cooked to 145ºF.
  • Vegetarian: Remove chicken and increase veggies. Serve over or alongside a bed of farro or brown rice.
  • Other: Hearty veggies can easily be swapped in this recipe like sweet potatoes for the butternut squash or Brussels sprouts for broccoli.

MAKE AHEAD

  • Make maple and vinegar mixture up to 3 days ahead of time and store in an airtight container in the refrigerator.
  • Prep butternut, Brussels sprouts, and onions up to 3 days in advance. Store in an airtight container in the refrigerator.

Nutrition

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