Maple-Glazed Chicken with Thyme, Roasted Squash & Brussels Sprouts
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $17.00
- Nutrition
- 520 cal · 40g protein
- sheet-pan
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side
Maple-Glazed Chicken with Thyme, Roasted Squash & Brussels Sprouts is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $17 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 1/2 lb boneless chicken thighs
- 1 count butternut squash (about 1 lb)
- 1 lb Brussels sprouts
- 1/4 cup maple syrup
- 2 tbsp fresh thyme
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic
Steps
- Preheat oven to 425°F; peel and cut butternut squash into 1-inch cubes, halve Brussels sprouts, toss with 2 tbsp olive oil and 1 tbsp fresh thyme, and spread on a sheet pan.
- Whisk together 1/4 cup maple syrup, 1 tbsp Dijon mustard, minced garlic, and 1 tbsp fresh thyme in a small bowl.
- Pat 1 1/2 lb chicken thighs dry, brush with 1 tbsp olive oil, and arrange on the sheet pan with vegetables; brush chicken with maple glaze and roast for 22–25 minutes until chicken reaches 165°F.
- Drizzle any remaining glaze from the pan over the finished dish and serve hot.
- Picky eaters can have plain roasted chicken and squash; set a little aside before brushing on the glaze.
- Make ahead: cube the squash, halve the sprouts, and whisk the glaze up to 1 day ahead; store covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 36 g
- Fiber
- 8 g
- Sugar
- 14 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop