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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
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.
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.
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.
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.
In a small bowl, whisk together the maple syrup, fresh orange juice, orange zest, and soy sauce. Set the glaze aside.
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.
Drizzle half of the maple orange glaze over the chicken and vegetables, reserving the other half for later.
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.
Remove the baking sheet from the oven and let rest for 5 minutes. Discard the herb sprigs before serving.
Serve the chicken thighs with the roasted vegetables, drizzled with any remaining pan juices for extra flavor.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 17.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
