Name: Maple-Roasted Chicken & Acorn Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 medium acorn squash; 4 medium carrots, chopped (about 2 cups); 1 medium onion, cut into 1-inch pieces; 6 bone-in chicken thighs (about 2-1/4 pounds); 1/2 cup maple syrup; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper

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Maple-Roasted Chicken & Acorn Squash

35 min6 servings

When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona

Ingredients

1 medium acorn squash

4 medium carrots, chopped (about 2 cups)

1 medium onion, cut into 1-inch pieces

6 bone-in chicken thighs (about 2-1/4 pounds)

1/2 cup maple syrup

1 teaspoon salt

1/2 teaspoon coarsely ground pepper

Instructions

1 Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.

2 Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.