Maple Balsamic Glazed Chicken Thighs & Roasted Veggies
This Maple Balsamic Glazed Chicken & Roasted Veggies meal is an easy sheet pan dinner topped with a delicious sweet maple balsamic glaze.
Servings 6 people
Heavy Duty Aluminum Foil
Small Non-Stick Skillet
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
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.
Calories: 513kcal | Carbohydrates: 41g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 231mg | Potassium: 1215mg | Fiber: 5g | Sugar: 23g | Vitamin A: 2752IU | Vitamin C: 83mg | Calcium: 123mg | Iron: 3mg