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.
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
- 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.
- Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.
- 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