Glazed Sheet Pan Chicken with Butternut Squash, Apples & Kale

This tender and flavorful sheet pan chicken recipe is packed with sweet and savory fall vegetables. The chicken is roasted with butternut squash and apples. Bitter kale added at the end balances the sweet vegetables and sops up all the delicious sauce. It’s amazing a dish this simple can taste so wonderful. 

 

I love one pan meals especially when they taste as good as this one. Dinner is so easy when you can put all your vegetables and chicken in one pan. 

This Glazed Sheet Pan Chicken has a simple sauce that gives the whole dish a sweet, slightly punchy, tangy flavor. It’s made with maple syrup, spicy mustard, lemon, tamari, and garlic.

It’s a healthy paleo meal and I have included a VEGAN and Whole30 option.

The recipe has only a few ingredients: Chicken thighs, butternut squash, apple and kale. 

Buy butternut squash with a long neck and small bulb. It’s easier to cut the neck section into even pieces. Save the bulb part for soup.  

If you don’t like chopping, many food stores sell all ready cut up butternut squash.

I use already washed baby kale and tear it into smaller pieces. If you use a bunch of kale remove the stems before chopping it. 

Tips for Making Glazed Chicken with Butternut Squash, Apples and Kale

It’s important to roast this dish at a high temperature to get the chicken skin crispy and the butternut squash caramelized. Your oven should be 450 degrees F.

Mix the chicken and butternut squash to coat them with the sauce each time you add the sauce.  This will help them brown evenly. 

Trim extra skin and fat off the chicken thighs before roasting. 

If your chicken is getting brown too quickly, turn it over so the skin doesn’t burn.

The apples are only added the last 10 minutes to soften them and enhance their natural sweetness!  

Kale is added at the end, once everything is cooked.  It may look like a lot of kale but it really shrinks down once it is mixed with the sauce and roasted for 3-4 minutes. That’s all it takes.

Substitutions

Dates can be used in place of the maple syrup to make this dish Whole30 compliant. Blend the dates with a little water to get a smooth sauce.

Coconut aminos can replace the gluten free tamari, add a little extra since it is less salty. 

Bone in chicken breasts can be used instead of chicken thighs if you prefer white meat.  They may be done sooner, if so, take them out of the pan while the vegetables finish cooking an instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.

If you don’t have baby kale, use a bunch of curly kale. Remove the stems, cut the leaves into bite size pieces. Roast 4-5 minutes. 

VEGAN OPTION: Use tempeh instead of chicken.  Mix tempeh with 2 tablespoons coconut oil and roast with the butternut squash. 

This is a simple paleo dinner that highlights delicious fall vegetables.  It’s a healthy meal with a sweet,  savory and tangy taste. You’ll find it super satisfying and easy to make.

I feel blessed when food tastes this wonderful. ♡

If you like this recipe, try these other delicious one pan meals:

One Pan Roasted Chicken with Broccoli Rabe and Sweet Potatoes

One Pan Spiced Salmon with Asparagus 

Sheet Pan Asian Chicken with Crispy Cabbage

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