30-Minute Sheet Pan Chicken & Fall Veggie Bake

The best part of fall produce is what a hot oven does to it — butternut squash turns candy-sweet at the edges, Brussels sprouts char and caramelize, red onion melts into jammy ribbons. This sheet pan chicken and fall veggie bake puts all of that together with juicy maple-Dijon glazed chicken pieces, and everything roasts side by side on one pan in 30 minutes flat.

Why you’ll love it

• One pan, zero babysitting. Everything roasts together at 425°F — no searing, no flipping batches.
• Fall vegetables that caramelize. Small-cut butternut, halved Brussels sprouts, and red onion get sweet, golden, and crispy-edged.
• ~33g protein per serving (estimated), from generous chicken breast pieces plus the roasted veg.
• The maple-Dijon glaze. Sweet, tangy, and herby — brushed over everything for a glossy finish.

Ingredients

• 1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups butternut squash, cut into 3/4-inch cubes (about 1/2 small squash)
• 1 lb Brussels sprouts, trimmed and halved
• 1 large red onion, cut into 1-inch wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided (1/2 tsp + 1/2 tsp)
• 1/2 teaspoon black pepper
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
• 1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried
• Fresh thyme sprigs, for serving (optional)

Equipment

A large rimmed sheet pan (half-sheet size, 18×13 inches), parchment paper (optional, for easy cleanup), a mixing bowl for the glaze, and a pastry brush or spoon.

Instructions

1. Heat the oven (5 minutes into prep). Position a rack in the center and heat to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup, if you like.
2. Roast the vegetables first (12 minutes). Toss the butternut cubes, halved Brussels sprouts, and red onion wedges with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the black pepper. Spread in a single layer on the sheet pan — sprouts flat-side down for maximum caramelization. Roast 12 minutes, until the edges are just starting to turn golden.
3. Whisk the maple-Dijon glaze. While the vegetables roast, whisk the maple syrup, Dijon, apple cider vinegar, garlic, rosemary, and thyme in a small bowl until smooth. Toss the chicken pieces with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Add the chicken (2 minutes). Pull the pan from the oven. Push the vegetables toward the edges to make room, add the chicken pieces in a single layer, and brush half the glaze generously over everything.
5. Roast to finish (10–12 minutes). Return the pan to the oven and roast 10–12 minutes more, until the chicken is cooked through to 165°F internally and the vegetables are tender with caramelized edges. The glaze will bubble and turn glossy.
6. Finish and serve (2 minutes). Brush the remaining glaze over the chicken and vegetables straight from the oven. Rest 2 minutes on the pan, scatter fresh thyme if you like, and serve scooped right from the sheet pan.

Doneness cues: Chicken pieces must reach 165°F internally — at 425°F, 1-inch pieces are there in 10–12 minutes. The vegetables are done when the squash mashes easily against the pan and the sprouts have deep golden, crispy outer leaves.

Nutrition note

Protein is estimated at about 33g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Chicken thighs work too. Cut boneless, skinless thighs into 1-inch pieces and roast the same way — slightly juicier, same timing.
• Swap the vegetables. Sweet potato cubes (3/4-inch), cauliflower florets, or whole green beans swap in 1:1 — keep the cuts small so the 30-minute clock holds.
• Make it spicier: add 1/2 teaspoon red pepper flakes to the glaze.
• Don’t overcrowd. Everything must sit in a single layer — steam is the enemy of caramelization. Use two pans if your vegetables look crowded.
• Glaze timing matters. Half goes on before the final roast, half after — the raw brushed-on finish keeps the Dijon punchy and the maple shiny.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a 375°F oven for 10–12 minutes or in a hot skillet to re-crisp the edges — the microwave works but softens the caramelized bits. Freezes well for up to 3 months; thaw overnight in the fridge (the vegetables soften slightly on thawing).

Frequently asked questions

Can I use frozen butternut squash? Yes — use it straight from frozen, tossed with the oil and salt, and add 3–4 minutes to the first roast. Thawing it first makes it watery, so go from frozen.

Will the Brussels sprouts really crisp in 22–24 minutes? Yes, as long as they’re halved, flat-side down, and in a single layer. Crowding them steams instead of roasts — spread them out or use a second pan.

Can I prep this ahead? Absolutely. Cut the vegetables and whisk the glaze up to 2 days ahead; store the chicken pieces separately in the fridge and assemble when you’re ready to roast.

What do I serve with it? Honestly, nothing — it’s a complete meal. If you want to stretch it, serve over quinoa or rice to catch the pan juices.

More fall chicken dinners

If you like one-pan chicken dinners, try our 30-Minute Harvest Chicken & Butternut Soup. For another fall skillet, 30-Minute Chicken Cacciatore Skillet is a weeknight favorite. Sheet pan fans: our 25-Minute Sheet Pan Sausage & Butternut Squash roasts in one pan too.