This Maple Balsamic Glazed Chicken & Roasted Veggies meal is an easy sheet pan chicken and fall veggies dinner topped with a delicious sweet maple balsamic glaze.
I’m so excited to share this recipe with you guys because it’s one of the BEST chicken thigh recipes I’ve ever made, and it’s so easy! Every weekend we get together with my in-laws so that the original K can see little K/ K2/ Baby K (translation my son is named after his Grandpa), and we trade off being responsible for the meal that day. Last weekend was my turn, so I whipped up this super quick sheet pan meal!
Do you know what I hate about most sheet pan recipes, though? They only make two servings. Who wants to cook a meal that yields two servings? Like, for real? I get SOOOO annoyed by that.
I’m the first to tell you that I want to avoid dishes because they are vain of my existence so, trust me, I get the appeal of a one-pan dinner. But recipes that yield only two servings feel like a massive waste of my time. I mean, if I’m gonna cook, I want leftovers, so I don’t have to cook again tomorrow.
That’s why this recipe uses two sheet pans instead of one, so you can make more — veggies on one pan and meat on the other. Now you can make 4-6 servings instead of two. You’re welcome.
How to Make This Maple Balsamic Glazed Chicken Sheet Pan Dinner
First, you’ll start by chopping all your veggies, tossing them with oil, and getting them in the oven. You’ll want to put the vegetables on the top rack because you want them to get crispy, and they will come out of the oven first.
Then you’ll put the chicken on the bottom rack because it will cook for approximately twice as long as the veggies. While they are both roasting, you’ll quickly whip up the maple balsamic glaze that will take you less than 5 minutes to make.
It’ thickens QUICK, so stand there and watch it to keep it from burning!
Once the veggies finish cooking, you can remove them from the oven and drizzle half of the glaze over them. Then toss the roasted veggies with the maple balsamic glaze and wait for the chicken to finish roasting.
Once the chicken finished cooking, you’ll brush it with the remaining glaze, and then you are ready to serve! I told you, super super easy!
I really made this recipe for my MIL. She shares my love of all things delicata squash and Brussel sprouts. However, like me, she doesn’t want to hear complaints from the peanut gallery about Brussel sprouts, so she doesn’t make them that often. But, now, we are a team and can eat them together!
Don’t worry, I still had some Healthy Pumpkin Muffins in the fridge to reward Mr. Hungry and Grandpa Hungry for eating their Brussel sprouts! They were the perfect sweet treat after this salty-sour dinner!
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Maple Balsamic Glazed Chicken Thighs & Roasted Veggies
Ingredients
Chicken & Veggies
- 2 lbs chicken thighs bone-in or boneless is fine, I used bone-in
- 2 delicata squash
- 1 lb Brussel sprouts
- 1/2 tbsp avocado oil
- salt & pepper
Maple Balsamic Glaze
- 1 tsp starch cornstarch, tapioca flour, or other
- 1/2 cup maple syrup
- 1/4 cup balsamic vinegar
- 3 tbsp dijon mustard
Instructions
- Preheat the oven to 400F and line two baking sheets with aluminum foil or parchment paper.
- Wash delicata squash. Cut them lengthways and remove the seeds, then cut them into half-moon pieces as shown in the photos. Wash Brussel sprouts and cut them into quarters or halves depending on their size. If they are bigger than a quarter, cut them into quarters.
- Toss the veggies with 1/2 tbsp of oil. Place veggies on one of the baking sheets. Place it on the top rack of the oven and bake for 20 minutes.
- On the second baking sheet, add chicken thighs and sprinkle them with salt and pepper. Place the baking sheet on the bottom half of the oven and bake for 25-35 minutes or until internal temperature reaches 165F. Once it reaches temp, broil for 3-5 minutes to create a nice crispy layer. (Make sure to do this after the veggies have been removed from the oven so they don't burn.)
- While the veggies and chicken are baking, combine the sauce ingredients in a small bowl and whisk them well. Then add to a small non-stick skillet stirring frequently. The mixture will be done in 3-5 minutes once it thickens. It's very quick so stand right there and make sure it doesn't burn!
- Pour half the glaze over the veggies and toss to combine. Use the rest of the glaze to brush over the tops of the chicken thighs.
Nutrition
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This sauce is divine!