One-Pan Maple Glazed Chicken and Acorn Squash Dinner
Juicy maple-glazed chicken thighs roast alongside tender acorn squash and sweet carrots in one pan for a weeknight dinner that tastes like Sunday cooking. Minimal prep, easy cleanup, and a little maple magic make this a recipe you’ll want on repeat.
Ingredients
- 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
- 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.
- Heat a large skillet over medium high heat with a tablespoon of olive oil. Salt and pepper chicken thighs and place skin side down in the skillet. Let brown for about 5 minutes until the skin is golden brown. Place the thighs on top of the 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.
Barbara's Notes + Tips
- Don't use pancake syrup instead of pure maple syrup, it will be way to sweet.
- This works best with chicken thighs with bones and skin.
- You do not need to peel the squash, you can eat the skins.
Nutrition
Calories: 373kcal | Carbohydrates: 32g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 122mg | Potassium: 705mg | Fiber: 3g | Sugar: 19g | Vitamin A: 7480IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg
