Maple Orange Chicken with Acorn Squash and Sweet Potatoes
Transform your weeknight dinner with this irresistible Maple Orange Chicken with Acorn Squash and Sweet Potatoes. This comforting one-pan dish combines tender, golden-browned bone-in chicken thighs with caramelized acorn squash wedges and sweet potato cubes, all infused with the warm flavors of fresh rosemary and thyme. A luscious glaze made from real maple syrup, fresh orange juice, and soy sauce brings a harmonious balance of sweetness and tang, while a touch of paprika, garlic, and orange zest elevates the dish's complexity. Perfectly roasted in the oven, this savory-sweet meal is an easy yet elegant option for busy weekdays or relaxed family dinners. Tailored for convenience and rich in seasonal ingredients, it’s a surefire crowd-pleaser bursting with flavor!
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Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 medium Acorn squash
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.25 cup Maple syrup
- 0.25 cup Fresh orange juice
- 1 teaspoon Orange zest
- 2 tablespoons Soy sauce
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Step 2
Cut the acorn squash in half, scoop out the seeds, and slice into 1/2-inch thick wedges. Peel the sweet potatoes and cut them into 1-inch cubes.
Step 3
In a large bowl, toss the acorn squash and sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread them evenly on the prepared baking sheet.
Step 4
Pat the chicken thighs dry with paper towels and season on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1 teaspoon of paprika.
Step 5
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin side down, for 4-5 minutes or until golden brown. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Step 6
In a small bowl, whisk together the maple syrup, fresh orange juice, orange zest, and soy sauce. Set the glaze aside.
Step 7
Arrange the seared chicken thighs on top of the vegetable mixture on the baking sheet. Tuck the rosemary and thyme sprigs around the chicken and vegetables.
Step 8
Drizzle half of the maple orange glaze over the chicken and vegetables, reserving the other half for later.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Baste the chicken with the remaining glaze halfway through cooking.
Step 10
Remove the baking sheet from the oven and let rest for 5 minutes. Discard the herb sprigs before serving.
Step 11
Serve the chicken thighs with the roasted vegetables, drizzled with any remaining pan juices for extra flavor.
Nutrition Facts
| Serving size | (1941.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2732.3 |
| Total Fat 146.8g | 0% |
| Saturated Fat 36.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 6552.1mg | 0% |
| Total Carbohydrate 245.8g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 70.3g | |
| Protein 126.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 569.3mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 5452.1mg | 0% |
Source of Calories