When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona
Maple-Roasted Chicken & Acorn Squash
Maple-Roasted Chicken & Acorn Squash
Prep Time
15 min
Cook Time
35 min
Yield
6 servings
Ingredients
- 1 medium acorn squash
- 4 medium carrots, chopped (about 2 cups)
- 1 medium onion, cut into 1-inch pieces
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 1/2 cup maple syrup
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
Directions
- Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
- Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.
Nutrition Facts
1 serving: 363 calories, 14g fat (4g saturated fat), 81mg cholesterol, 497mg sodium, 36g carbohydrate (23g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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