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.
I did not mix the squash in the same mixture as the raw chicken thighs. I made a new mixture.
Made this for dinner tonight but substituted chicken breasts for the theighs and made a little extra sauce to drizzle over top of the sliced breasts. My wife, kids, and I loved it! We will definitely be making it again soon.
Thank you! So happy your family enjoyed this recipe! 🙂
Ran across this recipe today & decided to try it. I am SO glad I did! Delicious! I wouldn’t change a thing. THANK YOU!
Tried your recipe tonight. I didn’t want to go out to the grocery store so I had to substitute. broccoli for brussel sprouts, potatoes and cauliflower for squash. excellent stuff.
Great substitutions! I am so glad you liked it!
Is it possible to use frozen Brussel sprouts?? Opinion?
I am usually not a big fan of brussel sprouts, but I tried this recipe and loved it! I will definitely be making this again.
Thank you, McKenzie, I am very happy to hear that! 🙂
may I use skinless boneless thighs instead?
Yes, you can use them, but the cooking time might have to be reduced because skinless boneless chicken cooks faster than bone-in skin-on chicken. So, you might have to watch the chicken closely and remove it from the oven earlier than the recipe indicates, and return the rest of ingredients back to the oven to finish cooking (if they are not done at the same time the skinless boneless chicken is done).
I’d like to substitute chicken breasts for thighs. I only cook breasts in the oven for 15-20 min at 400. How can I make sure these veggies get cooked?
Cook the veggies first in the preheated oven for about 15 minutes, then add chicken breasts for the final 20 minutes. I think that should work just fine!
Oh my goodness Julia! This looks amazing! I will have to try it out this fall!