Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts – deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!
Sheet pan dinners are so easy to make – just throw everything on the baking sheet and bake in the oven! These Maple-Dijon chicken thighs with butternut squash and brussels sprouts are no exception.
Chicken thighs and butternut squash are coated with the maple-Dijon mixture making them super flavorful, along with the olive oil coated Brussels sprouts. Just put all ingredients in one layer on a rimmed baking sheet:
And bake for 30-40 minutes at 450 F (until the chicken is cooked through) – the chicken and veggies will have a nice roasted look to them:
Enjoy!
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!
- 4 chicken thighs
- salt and pepper
- 1/3 cup maple syrup
- 1/3 cup Dijon mustard
- 1 1/2 lb butternut squash , uncooked, peeled and cubed into 1 or 2 inch cubes
- 3 cups Brussels sprouts , halved
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
- Season chicken thighs with salt and pepper on both sides.
- In a medium bowl, whisk maple syrup and Dijon mustard.
- Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
- Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
- In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
- Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
Want a side dish for this chicken?
Check out this delicious Thanksgiving Side Dish – Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
This recipe looks really delicious, however, my husband dislikes both squash and brussel sprouts. Do you think it would work if I substituted in sweet potatoes and greens beans? Thanks!
Yes, I think it’s an excellent idea!
can I substitute boneless chicken breast in this recipe? thanks!
Yes, you can use boneless chicken breast. Keep in mind that boneless chicken breast is likely to cook faster than chicken thighs, so be sure to check the chicken for doneness after 30 minutes of baking.
Hi. My husband and I recently tried your chicken breast recipe with artichoke hearts, tomato, basil, and fresh mozzarella and loved it! Now I’m looking for more great recipes to try.
For your chicken thigh recipes, do you use skinless? Wondering if it makes a difference
For most of my chicken thigh recipes, I used bone-in, skin-on chicken thighs. I use bone-in, skin-on chicken thighs in this recipe, as well. I like to use the skin-on thighs as the skin helps retain the moisture which results in a juicy chicken thigh.
Julia, made this last night and it was absolutely DELICIOUS. Instant add to my ‘easy weekday night dinners’ list!
I may have used too many vegetables, as the pan seemed a bit crowded, so I split the brussel sprouts onto their own pan; I was a bit worried they’d burn, being in for that long and without the chicken fat/juices to keep them moist, but it worked great, and also allowed me to shake the pan once halfway through to get them nice and evenly browned. Chicken came out with a delicious crispy skin.
5 stars!
Thank you for such a wonderful comment! So glad you enjoyed this recipe!
I made this recipe just as you provided it and it was fabulous! It’s definitely going to be a staple in this house.Thanks you!!
So happy to read reviews like yours! I am glad you liked this recipe!