Roasted Chicken Thighs with Winter Squash

By oldbklady

Ingredients

• 1 lemon
• 4 bone-in, skin-on chicken thighs oil
• 1 tsp sage
• 1 1/2 tsp coriander seed
• Salt and pepper
• 1/4 c. maple syrup
• 3 tbs butter
• 1/2 tsp chili powder
• 1 acorn squash seeded and sliced into 1/4” rings
• 1/4 c. sliced gr onions

Preparation

Step 1

Bring a small pot of salted water to a boil. Trim ends of lemon half lengthwise, remove, seeds and thinly sliced crosswise into wedges.
Drop in lemon slices and cook for two minutes. Drain well. In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, salt and pepper. Let stand 30 minutes. Heat the oven to 425 degrees. In a small saucepan over medium heat, combine syrup, butter, ½ teaspoon salt and chili powder. Simmer for 3 minutes. Toss mixture with squash. Spread squash in a 9-by-13-inch pan. Place chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.