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.