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 425 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
Ingredients
- 4 chicken thighs bone-in, skin-on
- salt and pepper
- ⅓ cup maple syrup
- ⅓ 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
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 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.
Want a side dish for this chicken?
Check out this delicious Thanksgiving Side Dish - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
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!
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! 🙂
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.
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.
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.
Karen, I am so happy this recipe was a success! 🙂 Love that you rolled the chicken thighs in bread crumbs - sounds so good!
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!
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!
The maple Dijon mixture was very good. I only had a delicata squash and it was very tasty.
Victoria, I am glad you enjoyed this recipe! Good to know it worked well with delicata squash.
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!
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! 🙂
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?
It should be roasted at 425 F. Thank you for catching that! I corrected the recipe.
Delicious! Used Delicata squash because that’s what I had and it was a hit!
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! 🙂
The chicken was good and the brussels sprouts too. Not sure this recipe is the best way to prepare the butternut squash.
Christina, I am glad you enjoyed this dish!
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.
Mary, great feedback! I updated the recipe with your suggestions!
This looks like bone in chicken thighs. Change temp or cook time for boneless? Looks delicious!
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.