• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Subscribe
  • Save Recipes!
  • About
  • Salads
  • Pasta
  • Chicken
  • Seafood
  • All Main Courses
  • Latest Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Subscribe
    • Save Recipes!
    • About
    • Salads
    • Pasta
    • Chicken
    • Seafood
    • All Main Courses
    • Latest Recipes
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Sheet Pan Maple-Dijon Chicken with Butternut Squash and Brussels Sprouts

    By Julia | Updated: Dec 23, 2021 | Published: Oct 29, 2016 | 71 Comments

    46.8K shares
    • Facebook3.6K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    chicken thighs with winter squash and vegetables, gluten free dinner, autumn dinner, 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.

    cooking chicken on a baking sheet, winter dinner, gluten free dinner recipes, recipes with winter squash

    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:

    chicken thighs dinner, how to roast chicken thighs, best chicken thighs

    And bake for 30-40 minutes at 425 F (until the chicken is cooked through) - the chicken and veggies will have a nice roasted look to them:

    gluten free dinner, gluten free recipes, chicken thigh easy, chicken dinner easy

    Enjoy!

    4.81 from 113 votes

    Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 532 kcal
    Author: Julia

    Ingredients

    • 4 chicken thighs bone-in, skin-on
    • salt and pepper
    • â…“ cup maple syrup
    • â…“ cup Dijon mustard
    • 1 ½ lb butternut squash uncooked, peeled, and cubed into 1-inch or 2-inch cubes
    • 3 cups Brussels sprouts halved
    • 3 tablespoons olive oil
    • ¼ teaspoon salt
    US Customary - Metric

    Instructions 

    • Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
    • Season chicken thighs (skin-on, bone-in) 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 ¼ 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 425 F, uncovered, until the chicken is cooked through.

    Nutrition

    Nutrition Information
    Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
    Amount per Serving
    Calories
    532
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    16
    g
    Cholesterol
     
    111
    mg
    37
    %
    Sodium
     
    494
    mg
    21
    %
    Potassium
     
    1176
    mg
    34
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    18682
    IU
    374
    %
    Vitamin C
     
    92
    mg
    112
    %
    Calcium
     
    160
    mg
    16
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword maple dijon chicken, sheet pan chicken
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Want a side dish for this chicken?

    Check out this delicious Thanksgiving Side Dish - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

    « Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
    Winter Fruit Salad with Maple-Lime Dressing »
    46.8K shares
    • Facebook3.6K

    Reader Interactions

    Comments

      Submit your question or provide a review of the recipe + star rating RIGHT HERE. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sandy

      May 11, 2025 at 3:49 pm

      Can I use boneless skinless chicken thighs in this recipe?

      Reply
      • Julia

        May 12, 2025 at 9:52 am

        Hi Sandy! Yes, you can. I would check the chicken for doneness at 30-minute mark and then continue roasting if it's not done yet.

        Reply
    2. Joan

      January 06, 2023 at 7:46 pm

      Very good! I used boneless, skinless chicken thighs. Baked @425 for 30 minutes. I didn’t have Brussels sprouts so I used asparagus. The sheet pan was pretty full because I used 6 thighs so I baked the asparagus separately. I also added Panko crumbs to the thighs based on another comment. Family loved it! Easy to put together & clean up so easy!

      Reply
      • Julia

        January 07, 2023 at 8:03 pm

        Joan, thank you for this wonderful feedback! This is a great recipe for skinless boneless chicken thighs and I love the addition of Panko crumbs! 🙂

        Reply
    3. Kay

      November 14, 2022 at 9:01 pm

      I tried this and within minutes, the sauce burnt to a crisp and set off all my fire alarms. Had to rush the whole tray outside and open up every window in my apartment to get them to stop beeping. I’ve actually never burnt a dinner before in my life so that was a first.. looking back over the recipe, I don’t know what went wrong, I followed the instructions correctly. Seems like it was the maple-Dijon sauce that burnt real bad along with some of the Brussels sprouts.

      Reply
      • Julia

        November 15, 2022 at 12:14 am

        Kay, so sorry to hear about that! Could it be that some of the sauce leaked to the bottom of the oven for whatever reason (maybe not a large enough pan)? Or, maybe it was accidentally put on broil?

        Either way, I would suggest next time roast this on the middle rack just in case and use a larger baking sheet.

        Reply
    4. Karen

      November 07, 2022 at 5:08 pm

      This was an easy and delicious recipe and got rave reviews from the company to whom I served it. I made one modification which was to roll the chicken thighs in panko bread crumbs after the maple/mustard mixture because I thought it would keep the mixture on the chicken thighs better. Then I dotted the bread crumbs with butter before baking.

      Reply
      • Julia

        November 07, 2022 at 5:52 pm

        Karen, I am so happy this recipe was a success! 🙂 Love that you rolled the chicken thighs in bread crumbs - sounds so good!

        Reply
    5. Sara

      November 07, 2022 at 11:16 am

      Hi! I am planning on making this for dinner next week and was thinking of adding some fresh cranberries in to go with the squash and brussel sprouts but I haven't cooked them like that before. Any thoughts on how they might hold up with the long roasting time? Or if they would go well with the maple dijon sauce? Thank you!

      Reply
      • Julia

        November 07, 2022 at 2:15 pm

        Sara, if you want to roast fresh cranberries - you can do that but in a separate baking dish from the rest of the ingredients. If you roast fresh cranberries in the oven - they release a lot of juices which would soften the rest of the ingredients. I would roast the cranberries in a separate dish (a high-sided baking dish) and then add the cranberries to the final dish when ready to serve. Enjoy! Adding fresh cranberries sounds like a nice touch!

        Reply
    6. Victoria

      October 19, 2022 at 5:31 pm

      The maple Dijon mixture was very good. I only had a delicata squash and it was very tasty.

      Reply
      • Julia

        October 28, 2022 at 7:15 pm

        Victoria, I am glad you enjoyed this recipe! Good to know it worked well with delicata squash.

        Reply
    7. Norma

      January 03, 2022 at 6:55 pm

      I made this this evening. I added a little lemon juice as well, although in retrospect it might've been better to add that at the end since there was a fair amount of juice and things might've browned better without that. We all liked it. Thanks!

      Reply
      • Julia

        February 11, 2022 at 11:27 pm

        Norma, I am so glad you've enjoyed this recipe. Thank you for taking the time to share this comment and the 5-star review! 🙂

        Reply
    8. Heather

      December 20, 2021 at 7:29 pm

      Step one says to preheat oven to 425, and then step 7 says to cook at 450 for 30-40 minutes? Which is the correct temperature?

      Reply
      • Julia

        December 23, 2021 at 6:53 pm

        It should be roasted at 425 F. Thank you for catching that! I corrected the recipe.

        Reply
    9. Toni

      October 28, 2021 at 10:32 pm

      Delicious! Used Delicata squash because that’s what I had and it was a hit!

      Reply
      • Julia

        November 03, 2021 at 3:01 pm

        So glad you gave this recipe a try and enjoyed it! Thank you for taking the time to share your comment and a 5-star review! 🙂

        Reply
    10. Christina

      October 17, 2021 at 10:43 pm

      The chicken was good and the brussels sprouts too. Not sure this recipe is the best way to prepare the butternut squash.

      Reply
      • Julia

        October 23, 2021 at 2:33 pm

        Christina, I am glad you enjoyed this dish!

        Reply
    11. Mary D

      October 17, 2021 at 9:35 pm

      Sounds great, but fails to specify if chicken thighs are skinless or bone-in with skin. Would be helpful to have additional specs for each of these options.

      Reply
      • Julia

        October 23, 2021 at 2:37 pm

        Mary, great feedback! I updated the recipe with your suggestions!

        Reply
    12. Elizabeth

      October 16, 2021 at 2:31 pm

      This looks like bone in chicken thighs. Change temp or cook time for boneless? Looks delicious!

      Reply
      • Julia

        October 23, 2021 at 3:14 pm

        Yes, I used skin-on, bone-in chicken thighs in this recipe. If using boneless, reduce the cooking times by about 10 minutes or even more - and check for doneness to make sure the chicken is cooked through.

        Reply
    « Older Comments

    Primary Sidebar

    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

    Connect with Julia on Social Media:

    • Facebook
    • Pinterest
    • Instagram
    Get Julia's new recipes by e-mail:
    Subscribe by E-mail

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Affiliate Disclosure

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2012-2025 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required