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Recipes

Maple Roasted Chicken with Acorn Squash

Pure maple syrup and fresh rosemary pull the sweet flavor out of acorn squash in this gorgeous fall supper.

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Servings
4
Prep Time
15 min
Cook Time
40 min
Duration
55 min

Ingredients

  • 1 acorn squash (about 
1 1/2 lb), halved, seeded and cut into 1/2-inch-
thick slices
  • 1 tbsp olive oil
  • 1 red onion, cut into 1/2-inch wedges
  • 3/4 tsp each sea salt 
and ground black 
pepper, divided
  • 4 large boneless chicken thighs (about 1 lb), trimmed
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp finely chopped fresh rosemary
  • 1 tbsp coarsely 
chopped garlic

Preparation

  1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 15 minutes.
  2. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.
  3. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.

Nutrition Information

  • Serving Size 1 thigh and 3/4 cup vegetables
  • Calories 401
  • Carbohydrate Content 4 g
  • Cholesterol Content 11 mg
  • Fat Content 22 g
  • Fiber Content 6 g
  • Protein Content 21 g
  • Saturated Fat Content 6 g
  • Sodium Content 460 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 4 g