Maple Roasted Squash & Apple Chicken

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1 medium butternut squash
• 2 large Honeycrisp apples
• 3 tbsp pure maple syrup
• 3 tbsp olive oil
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 4 garlic cloves
• 1 tbsp apple cider vinegar
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the chicken thighs completely dry with paper towels so the skin can crisp; season both sides generously with salt, pepper, and smoked paprika.
3. 3Peel and seed the squash, then cut it into 1-inch cubes. Core the apples and slice them into thick wedges, leaving the skin on for color and texture.
4. 4Toss the squash and apple pieces on the sheet pan with most of the olive oil, maple syrup, smashed garlic cloves, thyme, and rosemary until everything glistens.
5. 5Nestle the seasoned chicken thighs skin-side up among the squash and apples, drizzling any remaining oil over the skin.
6. 6Roast for 35 to 40 minutes, rotating the pan halfway, until the chicken skin is deep golden and crisp, the squash is tender and caramelized at the edges, and an instant-read thermometer in the thickest part of a thigh reads 165°F.
7. 7Remove the pan from the oven and immediately splash the apple cider vinegar over the hot vegetables so it steams and brightens the pan juices.
8. 8Let the chicken rest 5 minutes on the pan. Scatter chopped parsley and a final pinch of flaky salt over everything before plating family-style with the roasted squash and apples spooned alongside.