As soon as there’s even a hint of sweater weather, I start making this old chestnut of a sheet pan chicken recipe. Juicy chicken thighs get an incredible flavor from an easy three-ingredient maple rosemary butter tucked under the skin.
Ingredients
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1 medium acorn squash, about 1 pound 4 ounces, washed and patted dry
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12 large whole garlic cloves, peels left on
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1 tablespoon olive oil
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1 teaspoon fine salt, divided
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Freshly ground black pepper, to taste
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1 medium red onion, peeled and cut into 1/2-inch wedges through the root end
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2 tablespoons salted butter, room temperature
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1 tablespoon finely chopped fresh rosemary
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4 tablespoons maple syrup, divided
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4 large bone-in, skin-on chicken thighs
Description
Cut 1 medium acorn squash, washed and patted dry in half through the stem end. Scrape out the seeds and strings and discard.
Place the squash cut-side down on the cutting board and slice crosswise into 1/2-inch thick half moon-shaped pieces.
Rub the squash and 12 large whole garlic cloves, peels left on, all over with the olive oil and place them in a single layer in the prepared roasting pan. Season with 1/2 teaspoon of the fine salt and a few grinds of black pepper. Arrange 1 medium red onion, peeled and cut into 1/2-inch wedges through the root end on top of the squash.
