This is one of those dinners that smells like autumn as it cooks. Think golden roast chicken, maple-glazed root veg, and warm herbs all bubbling together on a tray—zero fuss, all flavour.
Perfect for chilly nights when you want something hearty but don’t fancy loads of washing up. It’s a one-pan wonder that’ll have your kitchen smelling like comfort.
What the Meal Is
This is a simple roast dinner made with chicken thighs and a medley of autumn vegetables like butternut squash, carrots, and red onion. Everything is tossed in a maple-mustard glaze and roasted until sticky, golden, and tender.
Why You’ll Love It
- One tray = minimal mess
- Perfect balance of sweet + savoury
- Uses affordable, seasonal ingredients
- Naturally gluten-free and dairy-free
- Easy enough for weeknights, pretty enough for guests
What Does It Taste Like?
Each bite is caramelised, herby, and lightly sweet. The chicken is juicy with crispy skin, the squash melts in your mouth, and the maple glaze gives everything a glossy finish. It’s rustic, rich, and oh-so satisfying.
Benefits
- High in protein and full of fibre
- Packed with vitamin A, C, and healthy carbs
- Budget-friendly
- Great for meal prep or lunch leftovers
- Comfort food without being heavy
Ingredients & Quantities
For the tray bake:
- 4 bone-in chicken thighs (skin on)
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 200g butternut squash, diced
- 1 apple, sliced (optional but delish)
- 1 tbsp olive oil
- 1½ tbsp maple syrup
- 1 tbsp wholegrain mustard
- 1 tsp dried thyme
- Salt & pepper, to taste
To serve (optional):
- Steamed green beans or kale
- Crusty bread to mop up the glaze
Tools You’ll Need
- Baking tray or roasting tin
- Small bowl for glaze
- Chopping board and knife
- Tongs or wooden spoon
How to Make It
- Preheat your oven to 200°C (180°C fan).
- In a small bowl, mix the maple syrup, mustard, olive oil, thyme, salt & pepper.
- Place the chicken, squash, carrots, onion, and apple (if using) on a lined tray.
- Pour over the glaze and toss everything so it’s well coated.
- Roast for 35–40 mins until the chicken is cooked through and the veg is golden and caramelised.
- Serve straight from the tray with steamed greens or crusty bread.
Additional Tips
- Use sweet potato instead of squash if you prefer
- Add halved Brussels sprouts or parsnips to bulk it out
- Make a veggie version with halloumi or chickpeas
- Drizzle with balsamic glaze at the end for extra zing
- Leftovers make a great lunch with quinoa or couscous
FAQs
Can I use chicken breasts instead?
Yes, but they’ll cook faster—check them after 25–30 mins and don’t let them dry out.
Is this good for meal prep?
100%! Let everything cool and portion into containers. Reheat in the oven or microwave.
What kind of mustard works best?
Wholegrain gives great texture, but Dijon or English mustard are fine too—adjust to taste!
