Introduction
When fall’s crisp air arrives, there’s nothing more comforting than a one-pan sheet-pan dinner featuring Honey Garlic Roasted Chicken Thighs with Butternut Squash & Brussels Sprouts. Imagine chicken thighs seared to crispy perfection, then glazed in a sweet, savory honey-garlic sauce. Nestled around them are cubes of caramelized butternut squash and halved Brussels sprouts that crisp at the edges and become tender in the center. The flavors meld into a harmonious dish: smoky smoked paprika, warming dried thyme, and tangy Dijon mustard layer under glistening honey and garlic.
I discovered this recipe on a chilly weekend when I craved an effortless yet impressive meal. With minimal prep—just seasoning the chicken and tossing the veggies—you can pop everything into a preheated oven. Forty minutes later, the kitchen fills with the aroma of roasting garlic, herbs, and maple-gold honey. My family couldn’t get enough of the crisp-skinned chicken and sweet, nutty squash. Served straight from the sheet pan, it’s a hassle-free example of how simple ingredients can feel gourmet.
This dish balances protein, healthy vegetables, and rich, buttery glaze, all in one pan for easy cleanup. Whether you’re juggling work and family or simply want a low-fuss, high-flavor dinner, this recipe delivers. Let’s explore why you’ll love it and dive into the full method.
Why You’ll Love This Recipe
- One-Pan Convenience: Chicken, butternut squash, and Brussels sprouts roast together—minimal pots and pans.
- Sweet & Savory Balance: Honey and garlic coat the chicken, brightened by Dijon mustard and smoked paprika.
- Fall-Fresh Flavors: Seasonal butternut squash and Brussels sprouts caramelize perfectly in the oven.
- Effortless Prep: Just 10 minutes of chopping, seasoning, and tossing before the oven does the rest.
- Family-Friendly Crowd-Pleaser: The honey-garlic glaze appeals to kids and adults alike; adjust spice if desired.
Ingredients
- Protein & Vegetables
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 2 cups butternut squash, peeled and cubed (about ½-inch pieces)
- 1½ cups Brussels sprouts, trimmed and halved
- Seasonings & Oil
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 2 Tbsp honey
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & freshly ground black pepper, to taste
- Garnish
- 2 Tbsp fresh parsley, chopped
Step-by-Step Instructions
- Preheat & Prep
- Preheat your oven to 400 °F (200 °C).
- Line a rimmed baking sheet with parchment paper or lightly grease with nonstick spray for easy cleanup.
- Season the Chicken Thighs
- Pat chicken thighs dry with paper towels—this helps achieve a crispy skin.
- In a small bowl, mix together salt, pepper, smoked paprika, and dried thyme.
- Rub the spice blend evenly over both sides of each chicken thigh. Set them skin-side up on the prepared baking sheet.
- Toss the Vegetables
- In a large mixing bowl, combine butternut squash cubes and halved Brussels sprouts.
- Drizzle with 2 Tbsp olive oil, season lightly with salt and pepper, and toss until the veggies are lightly coated.
- Spread the squash and sprouts in an even layer around the chicken thighs, making sure nothing overlaps too much so they can roast evenly.
- Make the Honey Garlic Glaze
- In a small bowl, whisk together melted butter, honey, minced garlic, and Dijon mustard until smooth.
- Carefully brush the glaze over the skin of each chicken thigh. Reserve any remaining glaze for basting later.
- Roast Everything Together
- Place the baking sheet in the preheated oven and roast for 35 minutes.
- At the 20-minute mark, open the oven and gently brush the chicken thighs with any leftover honey-garlic glaze. Baste the vegetables with pan juices if you wish—this adds extra flavor. Return to oven for the remaining time.
- Check for Doneness
- The chicken thighs should register 165 °F (74 °C) internal temperature at the thickest part, and the skin will be golden brown and crispy.
- Vegetables should be tender in the center with caramelized, slightly charred edges.
- Garnish & Serve
- Remove the sheet pan from the oven. Let the chicken rest 5 minutes—this locks in the juices.
- Sprinkle chopped fresh parsley over the entire pan for a pop of color and fresh herbal note.
- Serve each portion with one chicken thigh, a generous heap of butternut squash, and Brussels sprouts right from the sheet pan.
Serving Suggestions
- Garlic Mashed Potatoes: Creamy spuds absorb extra honey-garlic pan juices for a comforting side.
- Simple Green Salad: A mix of arugula, toasted walnuts, and a lemon vinaigrette cuts through the richness.
- Cranberry Relish: A small spoon of tart cranberry sauce brightens each bite with contrast.
- Crusty Bread: Freshly baked baguette slices to soak up any leftover glaze and natural chicken drippings.
- Couscous or Quinoa: Fluffy grains tossed with a drizzle of olive oil and fresh herbs make a heartier accompaniment.
FAQs
- Can I use boneless chicken thighs instead?
Yes. Boneless thighs will cook faster—check after 25–30 minutes. Ensure internal temperature hits 165 °F (74 °C). - What if I don’t have butternut squash?
Substitute with cubed sweet potatoes, pumpkin, or a mix of root vegetables—parsnips and carrots also roast well. - How do I make this gluten-free?
The recipe as written is naturally gluten-free. Double-check your Dijon mustard and any store-bought spice blends to ensure they contain no hidden gluten. - Can I prep this ahead of time?
Yes—toss the vegetables with oil and seasoning, and season the chicken up to 12 hours before roasting. Keep both refrigerated separately. Assemble and roast when ready. - How do I reheat leftovers?
Reheat portions in a 350 °F (175 °C) oven for 10–12 minutes until warmed through. This revives crispiness in the chicken skin and re-caramelizes the vegetables.
Nutrition Facts (per serving, serves 4)
- Calories: 450 kcal
- Protein: 34 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 12 g
- Sodium: 420 mg
Recipe Tips
- Dry the Chicken Skin: Patting skin completely dry before seasoning ensures maximum crispness.
- Uniform Veggie Sizes: Cut butternut squash into uniform cubes (½–1 inch) so they roast alongside Brussels sprouts without under- or overcooking.
- Even Layering: Don’t overcrowd the pan—leave small gaps between chicken and veggies so hot air circulates and crisps each piece.
- Watch the Garlic: Mince garlic finely so it bakes evenly into the glaze rather than burning or turning bitter.
- Adjust Sweetness: For a milder glaze, reduce honey to 1 Tbsp and add 1 Tbsp apple cider vinegar or lemon juice for brightness.
Conclusion
Honey Garlic Roasted Chicken Thighs with Butternut Squash & Brussels Sprouts is the perfect fall-inspired, one-pan dinner that marries juicy, crispy chicken thighs with caramelized vegetables and a sweet-savory honey-garlic glaze. With minimal cleanup and only 50 minutes from start to finish, this sheet-pan meal is ideal for busy weeknights, cozy weekends, or entertaining guests.
For more easy, flavorful one-pan dinners, explore Bon Appétit’s Sheet-Pan Suppers collection and The Kitchn’s guide to no-fuss roasted dinners. Enjoy this vibrant, comforting dish—and happy cooking!