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Maple-Roasted Chicken & Acorn Squash Recipe
Maple-Roasted Chicken & Acorn Squash Recipe photo by Taste of Home
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Maple-Roasted Chicken & Acorn Squash Recipe

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4.5 15 15
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When I became a new mother, my mom helped me find comforting recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 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

Nutritional Facts

1 serving: 363 calories, 14g fat (4g saturated fat), 81mg cholesterol, 497mg sodium, 36g carbohydrate (23g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Directions

  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. Yield: 6 servings.
Originally published as Maple-Roasted Chicken & Acorn Squash in Taste of Home September/October 2015, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Maple-Roasted Chicken & Acorn Squash

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
muffbear74 User ID: 209131 258176
Reviewed Dec. 15, 2016

"I used boneless thighs and thought the chicken was a bit dry. Loved the squash!"

MY REVIEW
rmbarr059 User ID: 4046105 257116
Reviewed Nov. 22, 2016

"I absolutely loved this. Definitely comfort food! The only complaint I have is how difficult it is to cut squash, but that's just what you have to deal with if you're going to cook with squash :) I will be making this many more times over the winter I have a feeling!"

MY REVIEW
greatwithoutgluten User ID: 6330173 256220
Reviewed Oct. 31, 2016

"I thought this recipe was okay. I think if I make this again I would use additional seasoning. Flavor was very light and chicken was very moist."

MY REVIEW
TJ41 User ID: 925497 255773
Reviewed Oct. 22, 2016

"Nice basic recipe to play around with. It's a keeper!"

MY REVIEW
kdhcooks User ID: 53837 254826
Reviewed Sep. 29, 2016

"I needed to use up an acorn squash from our summer garden, and this was just perfect -- with the addition of the five spice powder recommended by another reviewer, as well as some cubed butternut squash I had in the freezer. I used boneless, skinless thighs because it was what I had on hand, and they worked just fine. If I make this again, I will add salt and pepper to the vegetables before placing the chicken on top. I felt they needed more salt once the dish was cooked. Otherwise very easy to make and tasty! I served with some brown rice I had already cooked. Could easily add a steamed green veggie and/or a salad."

MY REVIEW
sholcombe77 User ID: 7589816 242199
Reviewed Jan. 21, 2016

"I was worried that the heat might be too hot, scorch my chicken and leave me with crunchy vegetables. I was wrong, the recipe is a keeper. I used chicken quaarters."

MY REVIEW
homemadewithlove User ID: 4311884 236149
Reviewed Nov. 1, 2015

"A wonderful fall dinner that brings out the maple flavor. Very easy to prepare."

MY REVIEW
charlenepaugustyn User ID: 3862805 235263
Reviewed Oct. 20, 2015

"Great, easy recipe. Had to use a larger pan as I also added some red potato chunks . Put all the chicken thighs on one side of the long pan & all the veggies on the other side of the pan. I did like the taste of the maple syrup & used sugar free . I even drizzled the maple syrup over all the veggies , so they also had a great flavor. I also read last week, that the skin of the acorn squash is edible, which I did not know, so you eat the whole pieces of squash in this dish. With the longer pan, mine was done in the 25 mins., testing the chicken with an instant read thermometer. Thanks for the recipe."

MY REVIEW
JDRIFE User ID: 867711 235016
Reviewed Oct. 15, 2015

"*****"

MY REVIEW
etphonehome2882 User ID: 7597788 233448
Reviewed Sep. 25, 2015

"This recipe is so good and easy. It took a little longer to bake, but I think next time I'm going to use a larger pan than what is called out to help. I also coated the chicken in Chinese 5-spice which made the savory flavors even better."

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