This Sheet Pan Ginger Maple Chicken with Brussels Sprouts & Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!
You guys it really doesn’t get much easier than this!
I’ve shared several sheet pan recipes before, but I just love them! Nothing is better in my opinion than your whole entire dinner baked on one single pan that’s easy to clean up and super convenient, especially for those busy weeknights. This recipe is FULL of flavor and the crisp, tender veggies make you question if you’re even eating healthy….they’re just THAT good. This recipe makes about 4 large servings or 6 smaller ones so plan to have some delicious leftovers the next day too!
Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like. Trust me, this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Although I must say, the maple flavors in this sauce are a must with butternut squash so I strongly urge you to try this 🙂
To make the sauce, I used a combination of soy sauce, maple syrup and fresh ginger along with some red pepper flakes for heat and a little fresh thyme. The result was sweet and savory chicken thighs with perfectly roasted veggies that had a delicious caramelization on them from the maple syrup! You could also easily make this recipe into a simple stir fry using chopped chicken breasts instead of thighs.
But I must say I DO love cooking with chicken thighs because they just have SO much flavor! Chicken breasts tend to get slightly dried out when baking them on a sheet pan, but these thighs stayed super juicy and delicious.
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Doesn’t that look delicious??
The other great thing about this whole meal is that it really cooks in no time at all. About 5 minutes to prep and 30 minutes in the oven. That’s it! Super easy clean-up with delicious leftovers you can enjoy the next day 🙂
More Sheet Pan Meals
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken & Veggies
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Sheet Pan Chicken Fajitas
Hope you all enjoy this Ginger Maple Chicken with Veggies and if you love this as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Ginger Maple Chicken with Brussels Sprouts and Butternut Squash
Ingredients
- 6 boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, trimmed and halved lengthwise
- 1/2 large red onion, sliced
- 1 Tbsp olive oil
- Salt and pepper, to taste
For the sauce:
- 3 Tbsp lower-sodium soy sauce, or tamari if gluten-free
- 1/3 cup pure maple syrup
- 1 tsp. sesame oil
- 2 Tbsp grated ginger
- 1/4 tsp. red pepper flakes
- 1 tsp. fresh thyme
Instructions
- Preheat oven to 425 degrees F.
- Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
- Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
- To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
- Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
- Brush reserved marinade over top of the chicken and veggies, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Total hit at my house! Savory and sweet are the best combo.
Thanks so much 🙂
Made this recipe this week and me and my fiance loved it! Already planning on making it again next week. It was so easy to put together and perfect for a leftover meal! We’re going to add some broccoli next time 🙂
I made this recipe over the weekend. My husband is a chef and he’s very picky about everything and he told me this is one of the best meals I have ever made. I think the sauce would make a great marinade and i think it would also taste good with salmon.
Perfect dinner or lunch! It looks delicious! I would swap some of the vegetables, but we can play with those:D
https://asparklingjourney.com/
Just a safety note: If you brush the marinade onto the raw chicken and reintroduce your brush or spoon into the marinade while doing it, don’t then spread the remaining marinade on the cooked chicken without heating it thoroughly.
Good point Elaine! I thought the same thing when reading through this, thanks for bringing that up!
Broccoli instead of brussel sprouts? I don’t have any on hand.
Sure that would work great! 🙂
Could you make this with chicken breasts instead of thighs? Would that alter the cooking time at all?
Absolutely! I would just decrease the heat to about 400 degrees F and cook for 25 to 30 minutes 🙂