Sheet Pan Maple Glazed Chicken and Veggies

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Serves: 4

Prep time: 5 minutes

End to end time commitment: 40 minutes

Downloadable recipe card: Here

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What You’ll Need

For the Chicken:

• 6 boneless, skinless chicken thighs

• 2 cups butternut squash, cubed

• 2 cups brussel sprouts, trimmed and halved lengthwise

• 1/2 large red onion, sliced

• 1 tbs olive oil

• Salt and pepper, to taste

For the Sauce:

• 3 tbs soy sauce

• 1/3 cup maple syrup

• 1 tsp sesame oil

• 2 tbs grated ginger

• 1/4 tsp red pepper flakes

• 1 tsp fresh thyme

How to Make

Preheat oven to 425°F

• First, let’s make our sauce.

  • Whisk together all ingredients.

• Now, let’s get our sheet pan ready.

  • Add the squash, brussels sprouts and onion to a large sheet pan and drizzle with olive oil. Place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper. Brush sauce generously over each chicken thigh, reserving any extra for later.

• Bake chicken and veggies for ~33 minutes, or until veggies are tender, and chicken is cooked through (internal temp of 165°F). Turn the broiler on for a few minutes at the end if you want to crispen everything up.

• Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Enjoy!