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Maple roasted chicken and acorn squash

great any night one pan dinner

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.