Maple Glazed Chicken with Harvest Vegetables
Cozy up with our Sheet Pan Maple Glazed Chicken with Harvest Vegetables! Crispy thighs meet roasted Brussels sprouts, butternut squash, onions & apples. All tied together with a sticky-sweet maple glaze. Fall comfort food at its finest!
Servings: 6 servings
Calories: 609kcal
Equipment
- half size sheet pan (18x13-inch size or larger)
Ingredients
Harvest veggies
- ½ medium butternut squash cubed reserve seeds (optional)
- 1 pound brussels sprouts halved
- 1 large honey crisp apple cubed
- 1 large red onion cut into chunks
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- ¼ teaspoon nutmeg
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Chicken thighs
- 2 pounds chicken thighs skin on, bones removed
- 2 teaspoons salt
- 1 tablespoon avocado oil
Maple glaze
- 1 tablespoon avocado oil or more as needed
- 8 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ cup maple syrup 120ml
- 1 tablespoon Dijon Mustard
- 1 tablespoon balsamic glaze
- ½ teaspoon black pepper
- kosher salt to taste
Butternut squash seeds (optional)
- reserved butternut squash seeds
- 1 tablespoon avocado oil
- kosher salt and pepper to taste
Instructions
Harvest veggies
- Preheat the oven to 400°F. Add the vegetables to the sheet pan, then season with kosher salt, black pepper, dried sage, dried thyme, nutmeg, smoked paprika, and red pepper flakes. Toss with avocado oil. Roast for about 30 minutes while you work on the chicken and the glaze.½ medium butternut squash, 1 pound brussels sprouts, 1 large honey crisp apple, 1 large red onion, 2 tablespoons avocado oil, 2 teaspoons kosher salt, 1 teaspoon dried sage, 2 teaspoons dried thyme, ¼ teaspoon nutmeg, ¼ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper
Brown the chicken thighs (optional but recommend step!)
- For extra crispy chicken skin and juicy chicken, we recommend crisping up the skin before placing the chicken in the oven. Heat a large skillet over medium heat. Season the chicken generously with salt on both sides. Add avocado oil to the hot skillet, followed by the chicken, skin side down, and cook until the skin is golden brown, about 5-7 minutes. Leave it undisturbed to allow browning. Don't worry about cooking the chicken through, it will finish in the oven. Set aside while you wait for the vegetables to finish roasting.2 pounds chicken thighs, 2 teaspoons salt, 1 tablespoon avocado oil
- If you don't want to crisp up the skin, simply add the chicken thighs skin side up to the sheet pan nestled in with the veggies to roast.
Maple glaze
- In the same skillet with rendered chicken fat, add more avocado oil as needed, along with the garlic and red pepper flakes. Sauté garlic and pepper flakes in the fats until fragrant, about 30 seconds. Add in maple syrup, Dijon mustard, balsamic glaze, kosher salt, and black pepper to taste. Simmer to thicken, about 3-5 minutes, then remove from the heat.1 tablespoon avocado oil, 8 cloves garlic, ½ teaspoon red pepper flakes, ½ cup maple syrup , 1 tablespoon Dijon Mustard, 1 tablespoon balsamic glaze, ½ teaspoon black pepper, kosher salt to taste
Add the chicken to the pan
- Nestle the chicken thighs in with the vegetables, and top each of the thighs with a small amount of glaze. Return to the oven to roast until the chicken is fully cooked, and the vegetables are tender, about 20-30 minutes. We recommend roasting chicken thighs to an internal temperature of 195°F for maximum juiciness! Chicken is safe to eat at an internal temperature of 165°F, but dark meat has a lot of connective tissue that will become super tender if cooked a bit longer.
Butternut squash seeds (optional)
- If you'd like, you can roast the seeds on a separate sheet in the oven for the last 10-15 minutes of the chicken and vegetable roasting time.
- Place the cleaned butternut squash seeds on a sheet pan, and coat with avocado oil. Season with salt and pepper.1 tablespoon avocado oil, reserved butternut squash seeds, kosher salt and pepper to taste
- Roast for 10-15 minutes, until golden brown and toasty. Keep a close eye on the seeds, they will brown up quickly.
Assemble
- Now, to assemble, simply glaze the chicken with the remaining glaze, more balsamic glaze, freshly grated parmesan cheese, roasted butternut squash seeds, and fried sage leaves if desired.
- We also like to serve this meal on a bed of grains like farro, and lightly dressed greens like arugula for an absolutely delicious, restaurant-quality meal! Enjoy!
- Store leftover vegetables, chicken, and glaze in an airtight container in the fridge for up to 4-5 days. Reheat in the oven, air fryer, or gently in the microwave. Store leftover butternut squash seeds in an airtight container at room temperature for up to 1 week.
Video
Notes
- Prep the ingredients. This recipe is easy to make, but it's important to prep all of the vegetables so everything comes together quickly and efficiently.
- Cut the veggies evenly. This ensures even cooking. Try to cut things as equally in size as possible.
- Don't overcrowd the sheet pan. Use a large sheet pan to ensure the veggies get crispy instead of steam.
- Pat the chicken thighs dry. Use paper towels to make sure the chicken skin is nice and dry to help them get crispy.
- Don't skip crisping up the chicken skin! Not only does this taste incredible, but it also helps the chicken stay juicy while roasting in the oven.
- Cook the glaze as needed and adjust. If you'd like the glaze to be thicker, continue simmering until it thickens to your liking. Please keep in mind that the glaze will thicken as it cools! For a thinner glaze, add some water, chicken stock, or even extra oil.
Nutrition
Calories: 609kcal | Carbohydrates: 43g | Protein: 29g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1724mg | Potassium: 984mg | Fiber: 6g | Sugar: 24g | Vitamin A: 7485IU | Vitamin C: 82mg | Calcium: 128mg | Iron: 3mg