sheet pan chicken

with maple butternut squash

5 from 1 vote

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

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.