Maple-Roasted Chicken & Acorn Squash
Total TimePrep: 15 min. Bake: 35 min.
- 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
- 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.
- 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.
Nutrition Facts1 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.
Mar 24, 2018
Wow...what a great recipe! I used boneless skinless chicken breast pieces and was planning on roasting them as stated in the recipe; however, my husband was delayed at work, so I covered and baked the chicken at 350 for an hour instead. It was amazing! I used a butternut squash and seasoned the veggies before adding the chicken. I also sprinkled on a little cinnamon and chipotle chile powder...yum!
Feb 23, 2018
Very tasty and easy. I used skinless, boneless chicken thighs. It was still delicious and juicy. I'll be making it again.
Dec 15, 2016
I used boneless thighs and thought the chicken was a bit dry. Loved the squash!
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!
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.
Oct 22, 2016
Nice basic recipe to play around with. It's a keeper!
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.
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.
Nov 1, 2015
A wonderful fall dinner that brings out the maple flavor. Very easy to prepare.
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.
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