Ingredients
1 medium acorn squash4 medium carrots, chopped (about 2 cups)1 medium onion, cut into 1-inch pieces6 bone-in chicken thighs (about 2-1/4 pounds)1/2 cup maple syrup1 teaspoon salt1/2 teaspoon coarsely ground pepper
Preparation
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.
