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This savory and sweet glazed sheet pan chicken with butternut squash and apples is the perfect no-fuss, one-pan paleo and Whole30 dinner. With a date-sweetened glaze, it’s free of added sugar but packed with flavor and kid approved!
Since we’re always honest around, I’ll let you all in on a secret. Brace yourselves, here it comes…
I’ve never been too keen on sheet pan dinners. Yup, that’s the big honest secret.
And no, it’s not because I like making things hard on myself or have something against turning on my oven (it’s on more often than it isn’t) but rather it’s simply because I just didn’t think the outcome tasted all that great.
I was thinking inside the sheet-pan box, trying to follow “the rules” (what rules?!) and not getting the least bit creative with sauces, spices, oven temp and timing, you know – everything involved in cooking!!
I’m pretty sure I was just being stubborn about the entire thing, and not giving my sheet pan dinners a fair chance. And by “dinners” (plural) I’m referring to all 4 that I made in my entire lifetime.
You see, I never, in fact, gave the sheet pan dinner a fair shot with real effort.
I’m not sure what changed my mind exactly. Okay never mind, I’m remembering now. My daughter Emily wanted to make homemade baked fish sticks from her own recipe book, so we gave it a go together.
The method involved a very high oven temp, and heating the oil on the sheet pan before placing the breaded fish sticks on it (nope, these weren’t paleo at all, but I’ll do anything to encourage my kids to love cooking!)
Anyway, the outcome was great – my kids LOVED them – and they came out all nice and crispy golden thanks to the high heat and oil combo. That’s when I realized that 1.) I need to attempt paleo fish sticks and 2.) That maybe a sheet pan dinner would benefit from this method.
Enter my glazed sheet pan chicken thighs with butternut squash and apples. Yes, this is sort of “fall” themed even though we’re smack in the middle of February, but I could always go for butternut squash and apples no matter the season!
To fancy up the chicken, I decided to create a Whole30 compliant sweet-mustard glaze using dates, spicy brown mustard, lemon juice and cinnamon. The oven temperature is nice and high to get the chicken skin crispy and the butternut squash caramelized without burning it or turning it to mush.
The apples are roasted only at the very end, to soften them and bring out the maximum level of natural sweetness! It’s a simple, kid friendly Whole0 and paleo dinner option that makes the best of the ingredients used.
I hope you’re ready for an easy, delicious and healthy meal – get the oven preheated – let’s go!
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
This savory and sweet glazed sheet pan chicken with butternut squash and apples is the perfect no-fuss, one-pan paleo and Whole30 dinner. With a date-sweetened glaze, it’s free of added sugar but packed with flavor and kid approved! Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 50 minutesCourse:DinnerCuisine:Paleo, Whole30Servings: 4 
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Ingredients
Glaze:
3medjool datespitted1/4cupwaterhot3Tbspspicy brown mustard check labels for Whole30 compliance1/2Tbspfresh lemon juice1/2tspcinnamon
Chicken & Veggies:
4bone-in skin on chicken thighsSalt and pepper3 1/2cupsbutternut squashcubed (about 3/4”)2Tbspcoconut oilmelted, divided*Sprinkle of sea salt1large honeycrisp applecut into 3/4” cubes
Instructions
Preheat your oven to 450 degrees and coat a large baking sheet with 1 Tbsp of the oil. Position oven rack in top portion of your oven.In a large bowl, toss butternut with remaining coconut oil and sprinkle with salt, toss again to evenly coat.Once your oven reaches 400 degrees, put your empty sheet pan in the oven. When oven reaches 450, carefully remove sheet pan (it’s hot!) and place chicken thighs on it, skin side up, and sprinkle all over with sea salt and pepper. Arrange butternut squash all around chicken in a single layer.Roast in the preheated oven for 20 minutes, meanwhile, make the glaze. In a high speed blender or food processor, place all sauce ingredients and blend until very smooth.After first 20 mins, remove sheet pan and brush about 1/3 cup glaze all over the chicken, using tongs to turn if necessary. Brush some of the oil/rendered fat on top, and lightly stir the butternut.Return to oven for another 10-15 mins, remove, brush remaining glaze over chicken along with pan juices and add the apples to the pan, placing in a single layer.Roast for another 10-15 mins or until butternut is caramelized, apples are fork tender and chicken is cooked to an internal temp of 165 F. Serve hot and enjoy!
Recipe Notes
*Avocado oil or light flavored olive oil are fine too
Nutrition
Calories: 512kcalCarbohydrates: 35gProtein: 25gFat: 31gSaturated Fat: 12gCholesterol: 141mgSodium: 245mgPotassium: 916mgFiber: 5gSugar: 19gVitamin A: 13185IUVitamin C: 28.5mgCalcium: 94mgIron: 2.2mg
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What I Used To Make My Glazed Sheet Pan Chicken:
Want More Whole30 and Paleo Chicken Recipes? Try One of These!
Crispy Chicken with Creamy Mushroom Sauce
One-Pan Bacon Wrapped Chicken
Easy Pesto Baked Chicken
Classic “Breaded” Chicken Cutlets
Crispy Chicken Tenders {Nut Free}
Chicken Stir Fry with Veggies and Garlic Sauce
Chipotle Ranch Chicken Burgers
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