Name: Roasted Chicken Thighs with Winter Squash
Ingredients: 4 thighs Chicken thigh (bone-in & skin-on); 1 squash Delicata or acorn squash (seeded & sliced into 1/2-inch pieces); 1 Tbsp Olive oil; 1/2 lemon Lemon (thinly sliced); 1 Tbsp Fresh sage (chopped); 1 Tsp Ground coriander (optional); 1 Tsp Salt; 1/2 Tsp Black pepper; 3 Tbsp Maple syrup or honey; 2 Tbsp Butter (melted); 1/4 Tsp Chili powder (optional); 2 stalks Scallions (thinly sliced (optional))

Roasted Chicken Thighs with Winter Squash

Tender roasted chicken thighs and sweet winter squash are coated in a buttery maple glaze with lemon and herbs. This easy, one-pan meal is perfect for fall and works especially well with delicata or acorn squash.

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Ingredients

Chicken thigh, bone-in & skin-on 4 thighs
Delicata or acorn squash, seeded & sliced into 1/2-inch pieces 1 squash
Olive oil 1 Tbsp
Lemon, thinly sliced 1/2 lemon
Fresh sage, chopped 1 Tbsp
Ground coriander, optional 1 Tsp
Salt 1 Tsp
Black pepper 1/2 Tsp
Maple syrup or honey 3 Tbsp
Butter, melted 2 Tbsp
Chili powder, optional 1/4 Tsp
Scallions, thinly sliced (optional) 2 stalks

Instructions

Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet or baking dish.
In a large bowl, toss the chicken thighs with olive oil, sage, coriander (if using), salt, and black pepper until evenly coated.
In a small bowl, mix the melted butter, maple syrup or honey, and chili powder (if using). Add the squash and toss until evenly coated.
Spread the squash in a single layer on the prepared baking sheet. Arrange the chicken thighs and lemon slices among the squash, keeping the chicken skin-side up.
Roast for 35–45 minutes, turning the squash halfway through, until the chicken is golden brown, reaches an internal temperature of 165°F, and the squash is tender.
Sprinkle with sliced scallions, if using, and serve warm.