Sheet-Pan Maple Glazed Chicken and Squash

$- 4 boneless, skinless chicken thighs - 2 cups butternut squash, peeled and cubed - 1 red onion, sliced - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh thyme sprigs I love using these fresh and simple ingredients for this dish. The chicken thighs provide a rich flavor and stay juicy when baked. The butternut squash adds a sweet and creamy texture. Red onion gives a slight crunch and a hint of sweetness. For the marinade, I combine olive oil, maple syrup, and Dijon mustard. This mix creates a wonderful glaze that caramelizes in the oven. Garlic powder and smoked paprika add depth to the flavor. Salt and black pepper round out the taste perfectly. If you want to elevate your dish, add fresh thyme sprigs as a garnish. They bring a burst of freshness and color to your plate. This dish is not only delicious but also a feast for the eyes! To start, preheat your oven to 400°F (200°C). This helps your chicken cook evenly and gets that nice glaze. While the oven warms, let’s prepare the chicken. In a large mixing bowl, whisk together the maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined. Now, add the chicken thighs to the bowl. Make sure each piece is coated well in the marinade. Cover the bowl and let it sit for at least 15 minutes. If you have time, let it marinate for up to an hour for even more flavor. Next, grab a large sheet pan. Spread the cubed butternut squash and sliced red onion across it. Drizzle the veggies with olive oil. Season them with a pinch of salt and black pepper. Toss the squash and onion until they are evenly coated. Once your vegetables are ready, place the marinated chicken thighs right on top of the veggies. Pour any leftover marinade over both the chicken and squash for extra flavor. Now it’s time to bake! Slide the sheet pan into your preheated oven. Bake for 25 to 30 minutes. Keep an eye on the chicken; it should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked. The squash should be tender and ready to enjoy. Once the dish is done, take it out and let it rest for about 5 minutes. This helps the juices redistribute. If you like, garnish with fresh thyme sprigs before serving. Enjoy your meal! To get the best maple glaze, marinate the chicken for at least 15 minutes. For more flavor, let it sit for up to an hour. This allows the chicken to soak up the sweet and tangy mix. If you want a sweeter glaze, add more maple syrup. To balance it, try adding a bit more Dijon mustard. When roasting the squash, cut it into uniform pieces. This helps them cook evenly. Toss the cubed squash and sliced red onion in olive oil, salt, and pepper. Spread them out well on the sheet pan. Keep space between the pieces to allow them to roast nicely. For the chicken, place it on top of the veggies. This way, it will get some flavor from the vegetables as it cooks. Pair this dish with a simple green salad for freshness. A side of wild rice or quinoa also works well. The flavors of the chicken and squash bring out the best in these sides. For a special touch, sprinkle some fresh thyme over the dish before serving. This adds a nice pop of color and flavor. {{image_2}} You can switch out the butternut squash for other veggies. Try sweet potatoes, carrots, or Brussels sprouts. These veggies roast well and add a nice flavor. If you want to use a different cut of chicken, you can pick chicken breasts or drumsticks. Just make sure to adjust cooking time. Thinner cuts may cook faster, while thicker cuts may take longer. To spice things up, add a pinch of cayenne pepper or red pepper flakes. This will bring some heat to the dish. You can also try smoked paprika for a deeper flavor. For the glaze, mix things up! Use honey instead of maple syrup or add a splash of soy sauce for a savory twist. You can even mix in some orange juice for a fruity zest. If you need a gluten-free option, this recipe is a great choice. Just ensure your Dijon mustard is gluten-free. For Whole30 or paleo diets, swap maple syrup for coconut aminos. This keeps the sweetness but fits your dietary needs. You can also skip the mustard altogether if desired. Store your leftover Sheet-Pan Maple Glazed Chicken and Squash in an airtight container. Keep it in the fridge for up to four days. If you want to save it longer, freeze the leftovers. Use freezer-safe bags or containers. This way, it can last for about three months. To reheat, the best method is using an oven. Preheat it to 350°F (175°C). Place the chicken and squash on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. Check that the chicken is warm throughout. You can also use a microwave. Heat in short bursts, stirring often. This keeps the food from drying out. In the fridge, your dish will stay fresh for up to four days. In the freezer, it lasts about three months. After that, the taste may fade, but it will still be safe to eat. Always check for any off smells or changes in texture before using. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Check the internal temperature. It should reach 165°F (74°C). What can I substitute for butternut squash? You can use sweet potatoes or carrots. Both add a nice sweetness and cook well. Just cut them into similar-sized pieces for even cooking. How do I know when the chicken is fully cooked? Use a meat thermometer. The chicken should reach 165°F (74°C) at the thickest part. If you don’t have a thermometer, cut into the chicken. It should be white, not pink. Can I prepare this dish in advance? Yes! You can marinate the chicken and chop the veggies a day ahead. Store them in the fridge. When ready, assemble and bake as directed. Is maple syrup necessary for the glaze? Yes, maple syrup adds a sweet and rich flavor. If you need a substitute, try honey or agave nectar. They provide a similar sweetness but will alter the taste slightly. Are there any low-calorie alternatives? You can use a sugar-free maple syrup or reduce the amount used. Olive oil can also be reduced, but it helps with cooking and flavor. Just keep an eye on the total calories. This dish combines chicken thighs, butternut squash, and red onion for a tasty meal. You learned how to create a flavorful marinade using olive oil, maple syrup, and spices. I shared tips on roasting and serving. You can mix it up with various vegetables and spices. Storing leftovers and reheating while keeping flavor intact is easy. Explore this easy recipe to enjoy with friends and family. Happy cooking!$

Sheet-Pan Maple Glazed Chicken and Squash

Discover the perfect fall dinner with this Sheet-Pan Maple Glazed Chicken and Squash recipe! It's easy to make, packed with flavor, and requires minimal cleanup. Just toss together chicken thighs, butternut squash, and a delicious maple glaze for a complete meal that everyone will love. Don't miss out on this cozy dish – click through for the full recipe and try it for your next family dinner! #SheetPanDinner #MapleGlazedChicken #HealthyRecipes #FallCooking

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken thighs

2 cups butternut squash, peeled and cubed

1 red onion, sliced

2 tablespoons olive oil

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh thyme sprigs for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, whisk together the maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until combined.

Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let marinate for at least 15 minutes (or up to 1 hour for deeper flavor).

On a large sheet pan, spread out the cubed butternut squash and sliced red onion. Drizzle them with olive oil and season with a pinch of salt and black pepper. Toss to coat evenly.

Place the marinated chicken thighs on top of the vegetables on the sheet pan.

Pour any remaining marinade over the chicken and squash.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the squash is tender.

Once cooked, remove from the oven and let rest for 5 minutes.

Garnish with fresh thyme sprigs before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4