Sheet Pan Maple Garlic Chicken
Sheet pan maple rosemary chicken thighs with acorn squash and red onion offer a complete, flavorful meal with minimal cleanup.
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Instructions
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Preheat the oven to 375 F and line a large sheet pan with foil.
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Halve and deseed one acorn squash, then slice into 1/2-inch half-moons. Toss the squash, 12 unpeeled garlic cloves, and 1 medium red onion (cut into 1/2-inch wedges) with olive oil. Season with 1/2 tsp salt and pepper, then arrange in a single layer on the prepared pan.
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Roast vegetables for 10 minutes, or until edges soften.
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Combine 2 tbsp room temperature salted butter, 1 tbsp chopped fresh rosemary, and 2 tbsp maple syrup. Gently slide this mixture under the skin of 4 large bone-in, skin-on chicken thighs, spreading it over the meat. Season chicken on both sides with 1/2 tsp salt and pepper.
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Place chicken skin-side up on top of the roasted vegetables. Drizzle with remaining 2 tbsp maple syrup.
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Bake for about 40 minutes, basting occasionally, until chicken reaches an internal temperature of 170 F.
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For crispy skin, broil for 3-4 minutes until browned. Serve immediately with pan juices.