Enjoy an easy and cozy fall dinner with this sheet pan magic from Simply Recipes.
Ingredients:
4 T maple syrup, divided
3 T extra-virgin olive oil, divided, plus more for the pan
2 T whole-grain mustard
2 t chopped fresh rosemary leaves
1/2 t salt, plus more for seasoning
1/2 t freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 5 large chicken thighs)
1 small acorn, butternut, honeynut, delicata or other thin-skinned squash squash (1 1/2 to 2 pounds)
In a large bowl, whisk together 2 T of the maple syrup, 1 T of the olive oil, the mustard, rosemary, salt, and pepper.
Add the chicken to the bowl and use your hands to carefully slide some of the maple mixture under the skin of each thigh while still leaving it attached to the chicken.
Toss to coat with the remaining maple mixture and set aside at room temperature while the oven preheats or cover and store in the refrigerator for up to 24 hours.
Preheat the oven to 375 and prepare a sheet pan.
Wash the squash thoroughly and pat it dry. Cut the squash in half, scrape out the seeds and stringy bits, and discard. Place the squash halves cut-side down on the cutting board and slice crosswise into 1/2 - 3/4 inch thick half moon shaped pieces.
Brush the squash with 1 T of the oil and season with salt to taste. Arrange the slices in a single layer on the prepared baking sheet.
Place the squash in the oven and bake until beginning to softe, about 15 minutes.
Remove from the oven and move the squash slices over to make room for the chicken, stacking the squash slices a little if needed.
Put the chicken thighs on the pan, skin-side up, and pour any remaining marinade in the bowl over the top.
Bake until the squash is tender and the largest chicken thigh registers at least 165°F, about 40 to 45 minutes, basting the chicken and squash with the remaining 2 tablespoons of maple syrup halfway through.
To crisp up the chicken, transfer the squash to a serving platter and cover. Set the oven rack 4 inches below the broiler element and switch the broiler to high. Broil the chicken until the skin is crispy and browned, being careful not to let it burn, 1 to 3 minutes.
Transfer the chicken to the platter with the squash and pour the pan juices over the top. Use a spatula to get every last bit of the sweet salty juices and glaze off of the pan, and serve.
