Maple Roasted Chicken and Squash


This simple and adaptable fall-inspired dish will have your family asking for more! Seasonal squash, your favorite maple syrup, and some hungry family members will make for an unforgettable meal.


  • 1 medium acorn squash
  • 4 medium carrots, chopped (2 cups)
  • 1 medium onion, cut into 1-inch pieces
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • ½ cup maple syrup
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground pepper
  • ½ tablespoon We Olive Extra Virgin Olive Oil


  1. 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 (We drizzled We Olive Extra Virgin Olive Oil ) 13×9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
  2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender.

Recipe inspired by Taste of Home.

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