Ingredients:

  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium (1.5 lb) acorn squash, deseeded and cut into 1-inch wedges
  • 1 lb baby potatoes, halved
  • 1 medium red onion, cut into thick petals
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper until it forms a fragrant paste.
  3. Place the chicken thighs, acorn squash wedges, halved potatoes, and onion petals into a large mixing bowl. Pour the herb rub and maple syrup over the top and toss thoroughly to coat.
  4. Spread the vegetables across the sheet pan in a single layer, ensuring they are not overcrowded.
  5. Nestle the chicken thighs skin-side up among the vegetables.
  6. Roast in the center rack of the oven for 35–40 minutes.
  7. Verify the chicken is done when the skin is mahogany colored and the internal temperature reaches 165°F (74°C), and the squash is tender when pierced with a fork.
  8. Remove from the oven and let the meat rest for 5 minutes before serving to redistribute juices.