Set an oven rack in the middle position and heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.

Put the halved Brussels sprouts on the sheet pan.

Add the butternut squash cubes and red onion wedges to the sheet pan.

In a large bowl, whisk together the olive oil, balsamic vinegar, honey, dried thyme, kosher salt, and black pepper until combined.

Spoon about half of the balsamic mixture over the vegetables on the sheet pan.

Toss the vegetables on the sheet pan until coated. Spread them into one layer, with as many flat sides touching the pan as you can.

Roast the vegetables for 10 minutes. This head start helps the squash finish at the same time as the chicken.

While the vegetables roast, put the chicken thighs into the now-empty bowl.

Pour the remaining balsamic mixture over the chicken in the bowl. Turn the chicken so each piece is coated on all sides.

Take the sheet pan out of the oven. Add the apple wedges to the sheet pan.

Use a spatula to turn the vegetables on the sheet pan. Make a few open spaces for the chicken pieces.

Place the chicken thighs on the sheet pan in a single layer, smoother side up. Try to keep the chicken mostly on the open metal so it roasts instead of steaming over the vegetables.