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Maple-Roasted Chicken & Acorn Squash

When I became a new mother, my mom helped me find comforting and simple 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

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

Directions

  • 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 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.
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Reviews

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Average Rating:
  • Rianna
    Jan 7, 2020

    Delicious

  • smokymtncats
    Oct 30, 2019

    Keeper! I used boneless skinless chicken thighs so added olive oil. Also, added sweet potatoes but do season the veggies before adding the meat. I was generous with the maple syrup and the veggies were so sweet. A great fall recipe!

  • seanpa
    Jul 30, 2019

    My family did not like this at all! Chicken was dry,the maple flavor was horrible, and the vegetables had no flavor. This will not be in my recipe rotation!

  • sgronholz
    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!

  • BilliePock
    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.

  • muffbear74
    Dec 15, 2016

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

  • rmbarr059
    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!

  • greatwithoutgluten
    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.

  • TJ41
    Oct 22, 2016

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

  • kdhcooks
    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.