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Maple Glazed Roasted Chicken and Vegetables

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Coogan's Kitchen
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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Prep Time 20 minutes
Cook Time 35 minutes
Course Dinner, Main Course
Servings 4 servings

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Non-stick Cooking Spray
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Vegetable peeler
  • Tongs

Ingredients
  

Chicken

  • 4 chicken thighs , bone-in, skin on
  • kosher salt
  • black pepper

Autumn Veggies

  • 1 lb butternut squash , peeled, seeded, & chopped into 1-in cubes
  • 1 lb sweet potatoes , peeled & chopped into 1-in cubes
  • 1 lb fresh green beans , ends snipped

Maple Glaze

  • 6 tbsp pure maple syrup
  • 6 tbsp olive oil , extra virgin
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1 tsp black pepper

Herbs + Crunchy Topping

  • 3 sprigs fresh thyme , snip from the stem
  • 3 sprigs fresh rosemary , snip from the stem
  • 3 leaves fresh sage , whole leaves
  • ½ cup crushed walnuts
  • ½ cup dried cranberries
  • ¼ cup sprouted pumpkin seeds , salted
  • ¼ cup pure maple syrup

Instructions
 

  • Prep your chicken:
    Generously season the top and bottom of each chicken thigh with salt and pepper. Place seasoned chicken on a plate or in a storage container, cover, and refrigerate while you prep the vegetables.
  • Prep your veggies:
    Butternut squash: Cut in half lengthwise and then peel with a vegetable peeler. 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.
  • Preheat oven to 425° F.
    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.
  • Use tongs to layer the chicken thighs in the center of the baking sheet; give them a little space.
  • In a large mixing bowl combine the maple syrup, olive oil, nutmeg, salt, and pepper.
    Add the chopped vegetables and green beans. 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.
    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.
  • Sprinkle the veggies with a little extra salt and pepper, if desired.
  • Snip the thyme and rosemary leaves over the sheet pan and lay the sage leaves over the chicken.
  • 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.

Notes

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Keyword Autumn Recipes, Butternut Squash, Chicken Recipes, Fall Recipes, Green Beans, Maple Syrup, Sheet Pan Meals, Sweet Potatoes
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