Name: One Pan Chicken and Winter Squash
Ingredients: 6 chicken thighs, patted dry; Kosher salt; 1 acorn squash, seeds removed and cut into wedges (though any hard squash will work); 1 medium red onion, cut into wedges (keep the root intact); 3 garlic cloves, lightly crushed; 3 sprigs of rosemary; 2 tbsp. olive oil; 1 1/2 tablespoons melted butter; Freshly ground black pepper

Ingredients

Scale

6 chicken thighs, patted dry
Kosher salt
1 acorn squash, seeds removed and cut into wedges (though any hard squash will work)
1 medium red onion, cut into wedges (keep the root intact)
3 garlic cloves, lightly crushed
3 sprigs of rosemary
2 tbsp. olive oil
1 1/2 tablespoons melted butter
Freshly ground black pepper

Instructions

Preheat oven to 425 degrees.
Season chicken thighs generously with salt all over.
In a large baking dish or pan, toss squash, onions, garlic, and rosemary in olive oil. Season with salt and pepper.
Push squash mix to the side of baking pan to allow room for chicken thighs. Add chicken, then drizzle butter over thighs and season with salt and pepper.
Roast for 35-40 minutes, until chicken is cooked through and squash is tender. Let rest for 10 minutes before serving.