Harvest Sheet-Pan Dinner

This Harvest Sheet-Pan Dinner is my favorite way to bring all the warmth and bounty of autumn right to the table&tender roasted chicken nestled with colorful vegetables and finished with a sweet-savory maple-mustard glaze. It is the meal I turn to when I want something cozy yet fuss free for a busy weeknight.

The first time I made this it was on a crisp October evening. I loved how my kitchen filled with a maple aroma and everyone asked for seconds. Now I make it for cozy gatherings or just when I need dinner on autopilot.

Ingredients

• Bone in skin on chicken thighs: provide juicy rich flavor and get beautifully crisp. Choose ones with plump skin not too fatty.
• Butternut squash: sweet with a firm texture. Look for deep orange flesh and avoid any with blemishes or soft spots.
• Carrots: add earthy sweetness and roast up tender. Select firm carrots with bright color.
• Red onion: delivers depth and caramelizes perfectly. Opt for onions with tight papery skin and no soft spots.
• Apple: brings subtle sweetness and balances the savory glaze. Go for crisp varieties like Honeycrisp or Gala.
• Brussels sprouts: lend nutty flavor and extra fiber. Pick small heads with tight leaves for tenderness.
• Extra virgin olive oil: ensures the vegetables roast without sticking and adds silkiness. Fruity olive oils work best.
• Pure maple syrup: a natural sweetener that brings autumnal depth. Look for grade A or B for robust flavor.
• Dijon mustard: sharpens the glaze and keeps things interesting. Choose one with minimal sugar.
• Fresh thyme leaves: brighten everything with herbal flavor. Fresh is best but dried works too.
• Smoked paprika: gives warmth and gentle smokiness. Spanish varieties are extra aromatic.
• Salt and black pepper: classic seasonings for balance
• Optional chopped pecans: for crunch and richness. Toasted ones add extra depth.
• Fresh parsley: lifts the finished dish with color and freshness. Flat leaf is preferred for flavor.

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit. Line a big rimmed baking sheet with parchment paper so nothing sticks and cleanup is easy.

Mix the Maple Mustard Glaze:

In a small bowl whisk olive oil maple syrup Dijon mustard thyme smoked paprika salt and pepper until it is smooth and golden. This blend gives everything a deep glossy coating and layers of flavor.

Arrange the Chicken and Veggies:

Spread chicken thighs evenly across the sheet pan with space in between. Surround with butternut squash carrots onion apple slices and Brussels sprouts arranging so everything gets good heat exposure. Tuck veggies under edges of the chicken for added flavor soak.

Coat with Glaze:

Drizzle the maple mustard glaze all over the chicken and vegetables. Use a clean hand or spatula to gently toss the veggies until they are all coated. Make sure the chicken tops are glossy with glaze.

Roast Until Golden:

Roast for 30 to 35 minutes. Check that the chicken is cooked through by inserting a thermometer into the thickest part. You want it to read 165 degrees Fahrenheit. The vegetables should be golden caramelized and fork tender.

Add Crunchy Garnish:

If you like sprinkle chopped pecans over the whole pan five minutes before you finish roasting. This lets them toast lightly without burning and gives crunch.

Finish and Garnish:

Remove the tray and scatter chopped fresh parsley over everything. Scoop and serve warm.

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I always look forward to the aroma of the maple mustard glaze as it bakes. My favorite part is the slightly crisp onion wedges mingling with tender apple slices&it brings back memories of chilly fall walks and sharing dinner with friends after picking apples.

Storage Tips

Store leftovers in airtight containers in the fridge up to four days. Reheat in the oven at 350 degrees to restore crispness. This dish also makes a fantastic meal prep for lunches&just portion out and refrigerate.

Ingredient Substitutions

Swap butternut squash for sweet potatoes or parsnips if you like different root veggies. Chicken breasts work too but keep an eye on timing so they do not get dry. Use honey instead of maple syrup for a more floral note. Try rosemary for the thyme for a different herbal pop.

Serving Suggestions

Serve it piled over fluffy brown rice or creamy polenta for a hearty dinner. Pair with a crisp green salad and a dry white wine like Chardonnay. For kids tuck extra apple slices on their plate to bring out natural sweetness.

Cultural and Seasonal Context

Sheet pan meals have become a go to in American kitchens for their ease and versatility and this version celebrates autumn harvest flavors at their best. Roasting apples and squash together reminds me of old family recipes from New England where sweet savory combinations are a tradition.

Seasonal Adaptations

Try adding cranberries for festive color in late fall Sprinkle pomegranate seeds over for winter gatherings Use asparagus or zucchini in place of Brussels sprouts for spring

Success Stories

I made this when my sister visited from out of town and she said it tasted like Thanksgiving made easy. My friend brings her kids over and they always ask for extra apples in their serving. The leftovers have saved me from many a frantic weeknight.

Freezer Meal Conversion

Assemble everything raw minus the glaze and stack in a freezer safe bag. Thaw in the fridge overnight then spread on the pan glaze and roast as directed. This saves prep when you want a homemade hot meal on short notice.

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Enjoy the tastes of fall in every bite&every bit as comforting as homemade pie but so much easier for busy nights. This recipe will become your new autumn favorite.

Recipe Q&A

→ What vegetables work best for this sheet-pan meal?

Butternut squash, carrots, red onion, apples, and Brussels sprouts balance color, texture, and autumn flavor.

→ Can I use boneless chicken instead of thighs?

Boneless cuts may be used, but keep an eye on cooking time to avoid dryness; bone-in offers moist, flavorful results.

→ What is the purpose of the maple-mustard glaze?

The glaze adds sweetness, tang, and richness, helping both chicken and veggies caramelize beautifully as they roast.

→ Are there allergy considerations with this meal?

Pecans are optional, but always check ingredient labels, especially for mustard and nuts, to avoid allergens.

→ How can I add more flavor?

A splash of apple cider vinegar or a sprinkle of extra thyme can brighten the dish for deeper, layered taste.

→ What wine pairs well with this dish?

Serve with a dry white wine such as Chardonnay to complement roasted autumn vegetables and savory chicken.