Maple-Roasted Chicken and Acorn Squash

Love those one dish meals!

I am always on the lookout for a new recipe to try. The all-in-one, easy kind are the best! I was browsing through the latest Taste of Home magazine and saw one that caught my eye. I love roasted veggies so this one called out to me, I made it today for lunch and I will definitely make it again. I did make some minor changes. I didn’t have squash and didn’t want to make a trip to the store so I used what I had. I think sweet potatoes would be good, too. I used the onion, carrots, and parsnips for the veggies, and I drizzled them with a little olive oil before putting the chicken on top. I also scattered some fresh sage leaves over them. The sage grows right outside my kitchen door. The recipe didn’t call for any herbs, but I couldn’t resist, I would also like to try thyme or rosemary, but that’s up to you. Here is the recipe as written:

Maple-Roasted Chicken and Acorn Squash:
1 medium acorn squash
4 medium carrots, cut lengthwise and cut in chunks
​1 medium onion,cut in wedges
6 bone-in chicken thighs
1/2 cup maple syrup
1 tsp salt
1/2 tsp pepper

Preheat oven to 450 degrees (that’s the temp I used throughout the roasting). Cut acorn squash lengthwise in half; remove and discard seeds. Cut each half into 1/2 inch slices, discard ends. Place squash, carrots and onion in greased 13x9 inch baking pan (I lined the pan with tin foil), top with chicken thighs skin side down, roast 15 minutes. Turn chicken over, drizzle with the maple syrup, sprinkle with salt and pepper, continue roasting another 30-35 minutes until a thermometer reads 170-175 degrees, until top of chicken is nice and brown and veggies are fork tender.  Have a great week!