Things are getting busy around here and I needed a quick, healthy dinner, so tried this very simple chicken dish which I put together in less than 10 minutes. It was surprisingly delicious. I had an acorn squash that had been in my pantry for some time and needed to be eaten. I just sliced it, and placed it in a baking dish with some chopped carrots and onions and placed the chicken on top. You start baking this with the skin side down, then turn the chicken and drizzle pure maple syrup over the top and continue baking. The acorn squash and syrup combine for a slightly sweet dish.
I generally jut bake acorn squash like a potato, but cooking it with chicken gave it tons of flavor. I thought this would be a good meal to throw together on a week night, but was surprised that it turned out to be a really interesting dish.
I marinated the chicken for a couple of hours in buttermilk and salt and pepper. Since you’re using chicken thighs with the skin on, you’ll still get tender chicken without marinating, but the buttermilk will make it better, even if you just marinate for 30 minutes.
Adapted from Taste of Home
Maple Roasted Chicken with Acorn Squash
- Yield: 3-4 1x
- Category: Entree
Scale
Ingredients
- 1 cup buttermilk
- 6 chicken thighs with bone and skin
- salt and pepper
- 1 acorn squash
- 2 cups carrots, diced
- 1 medium onion, diced
- ½ cup pure maple syrup
Instructions
- Place chicken thigh in a ziplock bag and add buttermilk and salt and pepper. Marinate in refrigerator for at least 30 minutes. Remove, rinse and pat dry. Salt and pepper both sides.
- Preheat oven to 450º. Butter a 13 x 9 inch casserole dish.
- Cut acorn squash lengthwise and remove seeds. Cut each half crosswise into ½ inch slices. Place squash, carrots and onion into bottom of prepared pan.
- Add chicken to top of vegetables, skin side down. Bake for 10 minutes. Remove from oven and turn chicken so that it is skin side up. Pour maple syrup over the top of the chicken and continue cooking for 25-30 minutes until a thermometer registers 170º and vegetables are tender. Skin should be golden brown.
- Adapted from Taste of Home
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