Herbs De Provence & Maple Chicken Thighs & Acorn Squash

Servings: 2-4 | Prep Time: 10 minutes (plus marinating time) | Cook Time: 1 hour | Total Time: 1 hour 10 minutes

This savory-sweet fall dish features tender chicken thighs and roasted acorn squash seasoned with herbs de Provence olive oil and maple balsamic. The combination of aromatic herbs and maple creates a perfect balance of flavors that's ideal for autumn dinners.

Marinating the chicken for a few hours (or overnight) allows the herbs and maple to penetrate the meat, while the acorn squash roasts to tender perfection with a caramelized maple glaze.

Ingredients

• 1 lb chicken thighs
• 1 acorn squash, halved and de-seeded
• 4 tsp herbs de Provence olive oil, divided
• 3 tsp maple balsamic vinegar, divided
• 2 tsp maple syrup
• Salt and pepper to taste
• 1 tsp dried rosemary
• ½ tsp dried thyme

Directions

Marinate the Chicken:

1. In a bag or container, combine chicken thighs, rosemary, thyme, salt, pepper, 2 tsp herbs de Provence olive oil, and 2 tsp maple balsamic.
2. Marinate for a few hours or overnight in the refrigerator.

Prepare and Roast:

1. Preheat oven to 400°F.
2. In a small bowl, mix together 2 tsp herbs de Provence olive oil, 1 tsp maple balsamic, and 2 tsp maple syrup.
3. Brush mixture onto the cut sides of the acorn squash halves.
4. Sprinkle squash with salt and pepper to taste.
5. Add a small amount of water to cover the bottom of a baking dish.
6. Place acorn squash halves face up in the dish (so contents don't spill out).
7. Bake for 1 hour.

Cook the Chicken:

1. About 30 minutes into the squash cooking time, place marinated chicken thighs in a separate baking dish.
2. Bake until internal temperature reaches 165°F, about 30-35 minutes.

To Serve

Serve the maple-glazed chicken thighs alongside the roasted acorn squash for a complete, flavorful fall dinner. Perfect for cozy autumn evenings!