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Autumn chicken dinner with roasted butternut squash, Brussels sprouts, apples, and red onion
Lamy Lamy

Autumn Chicken Dinner with Roasted Vegetables

Juicy herb-roasted chicken thighs with butternut squash, Brussels sprouts, red onion, and apples in a maple-Dijon glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 6 bone-in, skin-on chicken thighs about 2 1/2 to 3 pounds total
  • 1 1/2 pounds butternut squash peeled and cut into 1-inch cubes
  • 12 ounces Brussels sprouts trimmed and halved
  • 1 large red onion cut into thick wedges
  • 2 medium firm apples cored and cut into thick wedges
Maple-Dijon Herb Glaze
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon smoked paprika
  • 1 1/4 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper
Optional Garnish
  • fresh thyme leaves for serving

Equipment

  • Large rimmed sheet pan use two pans if needed to avoid crowding
  • parchment paper
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Whisk the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, thyme, rosemary, smoked paprika, salt, and black pepper. Transfer 2 tablespoons to a separate clean bowl for finishing.
  3. Spread the butternut squash, Brussels sprouts, and red onion on the prepared pan. Toss with about half of the remaining glaze and arrange in a single layer.
  4. Pat the chicken thighs very dry. Coat them with the rest of the glaze and nestle them skin-side up among the vegetables, leaving space around each piece.
  5. Roast for 20 minutes without turning the chicken.
    Chicken thighs with fall vegetables roasting on a sheet pan
  6. Remove the pan, stir the vegetables, and add the apple wedges. Return the pan to the oven for 15 to 20 minutes.
  7. Cook until the chicken reaches at least 165°F (74°C) in the thickest part, the squash is fork-tender, and the vegetables are browned. Broil for 1 to 2 minutes if deeper color is desired, watching closely.
  8. Brush the chicken lightly with the clean reserved glaze. Rest for 5 minutes, garnish with fresh thyme if desired, and serve with the roasted vegetables and apples.

Notes

  • Use two sheet pans if the ingredients cannot fit in one layer; crowded vegetables will steam.
  • Choose firm apples such as Honeycrisp, Pink Lady, or Granny Smith.
  • Always verify chicken doneness with an instant-read thermometer inserted away from the bone.
  • Refrigerate leftovers for up to 4 days and reheat until the chicken reaches 165°F.