So I just spent the last few hours looking for photos for this recipe that I posted back in 2015 because the images seem to be lost on my post. I am not entirely sure how or why some of my photos disappear; I am only slightly tech savvy and I basically know enough to get by and know when to call in the experts. So I am going to share this recipe with you but I have no photos. I will make this again soon and be sure to take pictures and I will update this post with them.
How many of you have the Red and White check cookbook – if you do you know I am talking about the Better Homes and Gardens New Cook Book. I am pretty sure this was the first cook book I purchased; the copyright date is from 1989. I got married in 1988 so I think I am right since the timing seems to work. I know my mother-in-law has one that is much older. Next time I am over there I am going to check how old it is. I do know she uses her a lot more than I do. So anyway my husband who can cook but doesn’t really very much decided to make dinner and grabbed this cookbook. Everything under the poultry tab; some of you know what I mean needed to marinate overnight. So he decided on making Herb-Marinated Chicken and for dinner we had pancakes, home fries and bacon.
The next night we had his chicken that marinated overnight in white wine, olive oil, vinegar, dried basil, dried oregano, onion salt and garlic. He got out his chicken, placed it in a sheet pan and then directed our daughter to cook it for him since he had some office work to do. Consensus was this was a one and done recipe. Come to find out the recipe was lacking salt and pepper. Which no you don’t need both together but salt is necessary to make most food taste good period. The recipe didn’t ask for it so he didn’t use it. My daughter and I both thought it was adorable that he tried but all felt it was a big fail. I told them both what I was writing about and he was not impressed. We did tell him maybe next time he should have googled me for a recipe wink wink.
Nothing against the BH&G cook book as I do love the waffles from here and now we have the internet so for us to buy a cookbook there has to be a meaning or story that goes with it.
Maple roasted chicken and acorn squash
Ingredients
- 1 medium acorn squash
- 4 medium carrots peeled and chopped
- 1 medium onion peeled and diced
- 6 chicken thighs bone in and skin on
- 1/2 cup real maple syrup
- 1+ teaspoon kosher salt
- 1/2+ teaspoon black pepper
- 1 sprig fresh rosemary stem removed and chopped
Instructions
- preheat oven to 450'F
- wash and cut squash lengthwise in half. remove seeds, cut each half crosswise into 1/2 inch slices. toss the ends
- place squash, carrots and onions in a 13x9 baking pan and sprinkle with some of the rosemary salt and pepper.
- season with rosemary salt and pepper on both sides on the chicken thighs, Place skin side down onto the veggies. roast for 10 minutes.
- Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender.
- If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.