Maple Glazed Roasted Chicken & Vegetables

Maple Glazed Roasted Chicken and Vegetables is a fall season sheet-pan favorite filled with maple-glazed chicken thighs, butternut squash, sweet potatoes, fresh green beans, and sprinkled with herbs, toasted walnuts, pumpkin seeds, and cranberries!

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What do you need to make Maple Glazed Roasted Chicken and Vegetables?

Here’s your ingredient list for the grocery store…

Chicken:

• Chicken thighs – 4 bone-in chicken thighs with the skin
• Kosher salt
• Black pepper

Autumn Veggies:

• Butternut squash – 1 butternut squash, peeled, seeded, and chopped into 1-inch cubes
• Sweet potatoes – 1 pound sweet potatoes, peeled and chopped into 1-inch cubes
• Fresh green beans – 1 pound green beans, ends snipped

Maple Glaze:

• Pure maple syrup – 6 tablespoons pure maple syrup
• Extre virgin olive oil – 6 tablespoons olive oil
• Ground nutmeg – 1 teaspoon ground nutmeg
• Kosher salt – 1 teaspoon kosher salt
• Black pepper – 1 teaspoon black pepper

Herbs + Crunchy Topping:

• Thyme – 3 sprigs fresh thyme, snip from the stem
• Rosemary – 3 sprigs fresh rosemary, snip from the stem
• Sage – 3 leaves fresh sage, whole leaves
• Walnuts – 1/2 cup crushed walnuts
• Dried cranberries – 1/2 cup dried cranberries
• Sprouted pumpkin seeds – 1/4 cup sprouted pumpkin seeds (salted)
• Pure maple syrup – 1/4 cup pure maple syrup

How do you make this super easy Maple Glazed Roasted Chicken and Vegetables sheet pan recipe?

Prep your chicken:

Generously season the top and bottom of each chicken thigh with salt and pepper. Place the seasoned chicken on a plate or in a storage container, cover, and refrigerate while you prep the vegetables.

Prep your veggies:

Butternut squash: Cut the butternut squash in half lengthwise and then peel with a vegetable peeler. {** If you find it difficult to cut, just place the squash in the microwave for about 3 to 4 minutes and it should be much softer to cut through… then peel.} Scoop out the seeds and stringy pulp with a spoon. Then chop the squash into 1-inch cubes.

Sweet potatoes: Peel with a vegetable peeler and then chop into 1-inch cubes.

Green beans: Snip the ends off.

Then follow these easy steps:

1. Preheat your oven to 425° F.
2. Prepare a large rimmed baking sheet with a layer of parchment paper and a light spraying of non-stick cooking spray. Or just spray the cooking spray directly on the pan.
3. Use tongs to layer the chicken thighs in the center of the baking sheet and give them a little space.
4. In a large mixing bowl, combine the maple syrup, olive oil, nutmeg, salt, and pepper. Add the chopped vegetables and green beans to the bowl. Toss the vegetables gently to coat each one in the maple mixture. Use tongs to arrange the veggies on the baking sheet around the chicken thighs.
5. Drizzle the leftover maple mixture over the chicken thighs. Lift up each thigh with tongs to get the underside as well then set back down with the skin side up.
6. Sprinkle the veggies with a little extra salt and pepper, if desired.
7. Snip the thyme and rosemary leaves over the sheet pan and lay the sage leaves over the chicken.
8. Bake for 25 minutes or until fork-tender. Use a small bowl to combine the walnuts with ¼ cup maple syrup and then set aside. Then sprinkle the walnuts, pumpkin seeds, and cranberries over the top and bake for another 10 minutes or until the meatiest part of the chicken thighs reaches an internal temperature of 175° F with a meat thermometer.

Love squash? Try a few of these easy squash recipes:

• Baked Chicken and Cinnamon Squash
• Autumn Acorn Squash with Wild Rice
• Sage Turkey and Butternut Squash Stuffing Casserole
• Maple Roasted Vegetables

Looking for more tasty and easy recipes? Try a few here:

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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