Ingredients
- Chicken thighs (bone-in or boneless)
- Butternut squash (peeled and cubed)
- Brussels sprouts (halved)
- Red onion (sliced thick)
- Apple (such as Honeycrisp)
- Olive oil
- Maple syrup
- Sea salt
- Black pepper
- Fresh rosemary or thyme (dry if needed)
- Optional: garlic powder, smoked paprika, sausage, baby potatoes
Instructions
- Preheat oven to 425°F (220°C).
- Cover the sheet pan with parchment paper.
- Combine all cut-up veggies, apples, and chicken on the pan.
- Drizzle with olive oil, maple syrup, salt, pepper, and herbs.
- Toss everything with your hands.
- Spread in a single layer.
- Bake for 25–35 minutes until golden and chicken is cooked. Flip veggies halfway through.
- Let cool for a moment before serving.
Notes
For a twist, customize with different vegetables or proteins. Leftovers can be used in salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg