Sheet Pan Maple Garlic Chicken
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
Instructions
- 1
Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. Line a large sheet pan or roasting pan with foil.
- 2
Cut 1 medium acorn squash, washed and patted dry, in half through the stem end. Scrape out the seeds and strings and discard.
- 3
Place the squash cut-side down on the cutting board and slice crosswise into 1/2-inch thick half moon-shaped pieces.
- 4
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.
- 5
Roast the vegetables until softened around the edges, 10 minutes.
- 6
While the vegetables are roasting, prepare the chicken. Mash together 2 tablespoons salted butter, at room temperature, 1 tablespoon finely chopped fresh rosemary leaves, and 2 tablespoons of the maple syrup with a fork in a small bowl. Don't worry if the butter and syrup don't completely emulsify.
- 7
Carefully slide the butter mixture under the skin of 4 large bone-in, skin-on chicken thighs, pressing gently to spread the butter out on the meat. Season the chicken on both sides with the remaining 1/2 teaspoon fine salt and a few grinds of black pepper.
- 8
Arrange the chicken pieces skin side-up on top of the vegetables. Drizzle with the remaining 2 tablespoons of maple syrup.
- 9
Bake, basting once or twice with juices in the bottom of the pan, until an instant-read thermometer inserted into the largest thigh registers 170 F, or the juices run clear when pierced with a knife, about 40 minutes.
- 10
For extra-crispy skin, switch on the broiler and broil the chicken until it is well browned, 3 to 4 minutes. Serve the chicken immediately with the pan juices drizzled over the top of the chicken and vegetables.

