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30-Minute Sheet Pan Chicken & Fall Veggie Bake

Fall's best vegetables and juicy maple-Dijon glazed chicken, roasted together on one sheet pan — 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large rimmed sheet pan (half-sheet size, 18x13 inches)
  • Parchment paper (optional, for easy cleanup)
  • Mixing bowl for the glaze
  • Pastry brush or spoon

Method
 

  1. 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. 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. 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. 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. 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. 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.

Notes

Food safety: Chicken pieces to 165°F. Small-cut vegetables and 1-inch chicken pieces are the 30-minute enablers — keep cuts small and don't overcrowd the pan. Leftovers 4 days refrigerated / 3 months frozen. Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested.