Maple-Roasted Chicken & Acorn Squash Recipe

Originally prepared on Tuesday, January 12, 2016.
 

Joan remade it for our evening meal.

We went to Aldi's and purchased some chicken thighs. Then to Sauder's for acorn squash.
 

Total time:
    Prep: 15 min.
    Bake: 35 min.

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:

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.

Wine pairing:
Enjoy this recipe with a full-bodied white wine such as Chardonnay.