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

Introduction

This Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts is a simple, flavorful meal that comes together with minimal cleanup. The sweet and tangy glaze pairs beautifully with tender chicken and caramelized vegetables, making it a perfect weeknight dinner.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 ½ lb butternut squash, peeled and cut into 1-2 inch cubes
• 3 cups Brussels sprouts, halved
• ⅓ cup maple syrup
• ⅓ cup Dijon mustard
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a large sheet pan with foil for easy cleanup.
2. Step 2: Season the chicken thighs generously with salt and pepper on both sides.
3. Step 3: In a small bowl, whisk together the maple syrup, Dijon mustard, and 2 tablespoons of olive oil to create the glaze.
4. Step 4: Place the chicken thighs on the sheet pan and brush them generously with the maple-Dijon glaze.
5. Step 5: Toss the cubed butternut squash with the remaining 1 tablespoon of olive oil and a pinch of salt, then spread it out on one side of the pan.
6. Step 6: Arrange the halved Brussels sprouts cut-side down on the other side of the pan, seasoning them with salt and pepper as well.
7. Step 7: Roast everything in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. For extra crispy Brussels sprouts, make sure they are placed cut-side down.

Tips & Variations

• Avoid overcrowding the pan; spreading out the vegetables helps them roast instead of steam.
• Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
• For added flavor, sprinkle chopped fresh herbs like thyme or rosemary over the dish before serving.
• You can swap butternut squash with sweet potatoes for a slightly different taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain the crispness of the vegetables and chicken skin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skin-on chicken breasts can be used but may require a shorter cooking time. Monitor closely to avoid drying out the meat.

What if I don’t have Dijon mustard?

You can substitute with whole-grain mustard or yellow mustard, though Dijon provides the best balance of tanginess and smooth texture.

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

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★★★★★

4.8 from 117 reviews

This Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts is a flavorful and easy one-pan meal. Tender, juicy chicken thighs glazed with a sweet and tangy maple-Dijon sauce roast alongside perfectly caramelized butternut squash and crispy Brussels sprouts. It’s a well-balanced, comforting dish perfect for weeknight dinners with minimal cleanup.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 chicken thighs, bone-in, skin-on

Vegetables

• 1 ½ lb butternut squash, peeled and cut into 1–2 inch cubes
• 3 cups Brussels sprouts, trimmed and halved

Glaze and Seasoning

• ⅓ cup maple syrup
• ⅓ cup Dijon mustard
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting.
2. Season the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper on both sides to enhance the flavor.
3. Create the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, and olive oil until smooth to make the sweet and tangy glaze.
4. Coat and Arrange the Chicken: Place the chicken thighs on a foil-lined sheet pan and brush each piece thoroughly with the maple-Dijon glaze.
5. Add the Butternut Squash: Toss the butternut squash cubes with a bit of salt, pepper, and a drizzle of olive oil, then spread them out on the sheet pan around the chicken, making sure not to overcrowd.
6. Add the Brussels Sprouts: Prepare the Brussels sprouts by trimming and halving them, then arrange cut-side down on the sheet pan alongside the chicken and squash for maximum crispness.
7. Roast to Perfection: Roast everything in the oven for approximately 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If needed, baste the chicken with extra glaze halfway through cooking.

Notes

• Avoid overcrowding the pan; if the vegetables are piled too high, they will steam rather than roast, impacting texture.
• Use a meat thermometer to ensure the chicken thighs are cooked through without drying them out—internal temperature should reach 165°F (74°C).
• For extra crispy Brussels sprouts, place them cut-side down on the pan before roasting.
• Line your sheet pan with foil to save time on washing up after dinner.

Keywords: sheet pan dinner, maple Dijon chicken, roasted butternut squash, Brussels sprouts, easy chicken recipe, one pan meal, healthy dinner, fall recipe