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.
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. It's better to remove the skin after its baked so that you have tender chicken thighs.
You do not need to peel the squash, you can eat the skins.