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Balsamic Maple Chicken Thighs with Roasted Acorn Squash and Brussels

I love this recipe for a few reasons.

  1. It's all made in one sheet pan and we love saving on dishes.

  2. The drippings from the chicken flavor the vegetables even more. We love a no waste recipe!

  3. No fail - you really can't mess this recipe up. Chicken thighs stay pretty juicy even if overcooked and acorn squash and brussels are hearty that they also withstand overcooking. It's a great recipe to forget about for a bit and still enjoy, lol.

The combination of the balsamic and maple flavors is absolutely divine on these hearty vegetables and chicken. I love the ease of using a brush to brush it evenly over everything but if you don't have a brush a spoon works just as well.

Feel free to sub the acorn squash for butternut or delicata. If you're not a Brussels person, broccoli, cauliflower or artichokes would be delicious as well. Just be mindful that cooking times may vary depending on vegetable and thickness.


Balsamic Maple Chicken Thighs with Roasted Acorn Squash and Brussels

4 Servings | Cook time: 45 minutes

Notes: Maple syrup, squash and Brussels sprouts is an underrated combination especially when served with juicy flavorful chicken thighs.


Ingredients:

  • 20oz boneless skinless chicken thighs

  • 24oz brussels sprouts, halved

  • 2 acorn squash, sliced into 1/2” thick rings

  • 1/2 tsp pepper

  • 1/4 salt

  • 2 tbsp maple syrup (I used sugar free)

  • 2 tbsp balsamic vinegar

  • 2 cloves garlic, minced

  • 1 tsp dried rosemary

  • 1 egg white, whisked

Directions:

  1. Preheat oven to 400F.

  2. Cut acorn squash in half and scoop out seeds and slice into 1” thick rings. Cut the rings in half into half moons.

  3. Spray a sheet pan with nonstick olive oil spray and arrange the squash on the pan. Spray the squash with more olive oil spray and season with salt and pepper.

  4. Bake for 15 minutes. While baking slice the Brussels in half.

  5. Combine salt, pepper, maple syrup, balsamic vinegar, minced garlic and rosemary together in a bowl.

  6. Remove the squash from the oven, flip and arrange the Brussels, cut side down, around the squash on the sheet pan. Add the chicken to the sheet pan directly on top of the squash. The juices from the chicken will flavor the squash.

  7. Use a brush to brush the syrup mixture all over the chicken and veggies and return to the oven to cook for 25 minutes.

  8. Whisk the egg whites together until foamy. After 25 minutes remove the chicken from the oven and brush the chicken with the egg whites.

  9. Turn the oven on to broil and broil for 2-3 minutes or until everything is brown and crispy. Serve warm.


 

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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