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.
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:
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Eat Well Enjoy Life.Print
This tender and flavorful sheet pan chicken is packed with sweet & savory fall vegetables. It’s a delicious, healthy, easy meal your whole family will love.
- 1/4 cup maple syrup*
- 3 tablespoons spicy brown mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons gluten free tamari or coconut aminos
- 1 clove garlic, minced
Chicken and Vegetables
- 4 bone-in, skin on, humanely raised chicken thighs
- Celtic sea salt and pepper
- 1 tablespoon olive oil
- 4 cups butternut squash cubed (about 3/4”)
- 1 large organic apple cut into 1/2” cubes, peel if not organic
- 5 ounces baby kale torn into bite size pieces*
- Preheat your oven to 450 degrees.
- Sprinkle chicken thighs with salt and pepper. Cut off any extra skin or fat.
- In a large bowl, toss butternut with 1 tablespoon olive oil and sprinkle with salt, toss again to evenly coat.
- Put an empty sheet pan into the oven. When oven reaches 450°, carefully remove sheet pan and place chicken thighs on it, skin side up.
- Arrange butternut squash all around chicken in a single layer.
- Roast for 20 minutes.
- While the chicken is cooking make the glaze. Mix maple syrup, mustard, lemon, and tamari together in a measuring cup or small bowl.
- After 20 minutes remove chicken from the oven and brush about 1/3 cup glaze all over the chicken, using tongs to turn and coat both sides. Mix the butternut squash.
- Roast for another 15 minutes. If the chicken is browning too much, turn it over so it doesn’t burn.
- Brush remaining glaze over chicken.
- Add the apples to the pan, stirring to coat with pan juices and glaze.
- Roast for another 10 minutes or until butternut is caramelized, apples are fork tender and chicken is nicely brown and cooked through to 165°.
- Add kale and stir to coat with sauce. Return to oven for 2-5 minutes until kale is just wilted.
- Serve and enjoy!
For Whole30, blend 3 medjool dates with 1/4 cup water and use instead of maple syrup.
If using a bunch of kale, remove stems, cut into bite size pieces, 6 cups.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30
Keywords: sheet pan chicken, glazed chicken, fall chicken recipe