Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large red onion, cut into thick wedges
  • 6 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the vegetables by cubing the butternut squash into uniform 1-inch pieces and cutting the red onion into 8 thick wedges.
  3. In a large mixing bowl, whisk together the olive oil, maple syrup, chopped rosemary, thyme, salt, pepper, and smoked paprika.
  4. Add the chicken thighs, squash cubes, onion wedges, and smashed garlic to the bowl, tossing thoroughly until all components are evenly coated in the glaze.
  5. Arrange the chicken thighs skin-side up on the prepared baking sheet, leaving space between them. Scatter the squash and onions around the chicken in a single layer.
  6. Roast for 30–35 minutes, or until the chicken skin is crisp and an instant-read thermometer reaches the safe internal temperature and the squash is tender.