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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

½ teaspoon coarsely ground pepper

 

Directions

1. Preheat oven to 450°.

2. Cut squash lengthwise in half; remove and discard seeds.

3. Cut each half crosswise into 1/2-in. slices; discard ends.

4. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down.

5. Roast 10 minutes.

6. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper.

7. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

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