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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
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!
Hi,
I made 6 chicken thighs and upped the sauce to 1/2 cup each of dijon mustard and maple syrup. I also had some fresh thyme in the fridge and added 1.5 teaspoons of thyme to the sauce. I thought garlic would be a good add too, and put in 3/8 t of garlic powder. Rather than dipping the chicken in the sauce, I took a small portion of the sauce and brushed it on the chicken thighs. 6 thighs and 2 1/4 lb of cubed squash filled up most of the sheet pan, so I put the brussel sprouts on a separate sheet pan. I also roasted a red onion, unpeeled and halved, brushed with olive oil a bit of salt and sugar, cut side down. It was ready at about the same time as everything else. I used parchment paper sprayed with PAM. I thought the sauce might scorch, but the liquid from the chicken breasts made it more of a steaming process. I was glad the brussel sprouts and onion were on a different sheet. The veggies were wonderful. I found the chicken bland and the thigh skin spongy. Further sleuthing suggests that searing the thighs, skin side down for 8+ minutes would have helped, or perhaps putting them under the broiler. Additionally, I found a reference suggesting that cooking the thighs to an internal temperature of 185 produces a more tender result. This recipe is a wonderful starting point for me to further explore!
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!