This 5-Ingredient Roast Chicken Is Always There for Me

I lived on this planet for 20 years before I had a bite of winter squash that wasn't in the form of pumpkin pie. I blame my squash-loathing parents for this cruel omission to my diet. Once I was an adult, I discovered the versatility of butternut, the richness of kabocha, and most importantly, the corny sweetness of acorn squash.

Most of us are familiar with the classic way to prepare acorn squash—halves filled with brown sugar and butter and baked—which is nice, but it does take a lot of roasting time. For a quicker approach, I slice the squash crosswise into half moons and roast them with chicken thighs basted with a maple and grainy mustard glaze.

It’s one of my favorite sheet pan meals and, with just five ingredients, it’s a lifesafer when time is tight, and I’m in need of a cozy dinner. 

Nail the Flavors

To flavor the chicken and make insanely delicious pan juices, I combine three very bold flavors together to make a marinade and glaze. Maple syrup adds sweetness, grainy mustard adds a zesty punch, and fresh rosemary lends a woodsy green flavor to the chicken. Don’t sleep on the fresh rosemary—it has much more flavor than dried.

To make sure the marinade soaks in, I slip some of it under the skin of the chicken thighs. This step also ensures the skin gets extra-crispy at the end.

If I’m in a hurry, I limit the marinating window to the time it takes for the oven to preheat and the squash slices to par-bake (about 30 minutes). If I have more time (and forethought), I like to marinate the chicken in the maple syrup mixture overnight in the refrigerator so the meat is even more deeply flavored throughout. 

Squash Wrangling Tips 

We’ve all been there: You bring a hefty winter squash home and it ends up being a scary death match between the two of you when it comes time to cook it. Before you go into battle, use these tips to make prepping your acorn squash easier and safer:

• First, set a damp towel under your cutting board so it doesn’t slide around.  
• Use a chef’s knife to cut off a 1/4-inch-thick slice from the pointed end of the squash so you can set the squash flat on the cutting board. 
• Cut the squash in half from top to bottom, rocking the knife as needed. 
• I use a melon baller to scrape out the seeds from the halved squash to get every last bit of stringy innards out of the cavity. 
• Once the squash is seeded, it’s easy sailing. Lay the halves flat (cut-side down) on the cutting board and cut crosswise into 3/4 to 1-inch thick half moons. 

Recipe Variations

• Almost any winter squash can be used in this recipe. Since some squashes have thicker flesh, the timing will vary. Adjust the time the squash slices are roasted before you add the chicken accordingly; denser specimens like kabocha and turban squash will need about 30 minutes of roasting time before you add the chicken.   
• If you’re feeding a larger group, you can add up to two extra thighs to this recipe without needing to increase the marinade.
• You can substitute bone-in, skin-on chicken breasts for the thighs. Start checking for doneness with an instant-read thermometer at 40 minutes and add time as necessary until the meat registers 165°F.

Marinate the chicken:

In a large bowl, whisk together 2 tablespoons of the maple syrup, 1 tablespoon 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°F.

Line a rimmed baking sheet with foil and lightly grease.

Prepare and par-bake the squash:

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 to 3/4-inch-thick half-moon-shaped pieces.

Brush the slices with 1 tablespoon of the oil and season with salt to taste. Arrange the slices in a single layer on the prepared baking sheet. Bake until the squash is a little softened at the edges, about 15 minutes.

Add the chicken and roast:

Remove the baking sheet 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 an instant-read thermometer inserted into the largest chicken thigh registers at least 165°F, 40 to 45 minutes, basting the chicken and squash with the remaining 2 tablespoons of maple syrup halfway through.

Crisp up the skin:

Transfer the squash to a serving platter and cover with foil. 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.

Leftovers can be stored in an airtight container for up to 3 days.

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