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
-
1 medium acorn squash, about 1 pound 4 ounces, washed and patted dry
-
12 large whole garlic cloves, peels left on
-
1 tablespoon olive oil
-
1 teaspoon fine salt, divided
-
Freshly ground black pepper, to taste
-
1 medium red onion, peeled and cut into 1/2-inch wedges through the root end
-
2 tablespoons salted butter, room temperature
-
1 tablespoon finely chopped fresh rosemary
-
4 tablespoons maple syrup, divided
-
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.