Sweet-Tangy Chicken Thighs with Roasted Acorn Squash

Instructions

1. 1

   Heat the oven to 425°F. Line a baking sheet with parchment.

2. 2

   Arrange the squash wedges on the sheet. Brush with 1 teaspoon olive oil and season with half the salt, pepper, and thyme.

3. 3

   Roast for 15 minutes.

4. 4

   Season the chicken with the remaining salt, pepper, and thyme. Heat the remaining teaspoon of oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side.

5. 5

   Place the skillet in the oven beside the squash. Roast for 12–15 minutes, until the chicken reaches 165°F and the squash is tender.

6. 6

   Transfer the chicken to a plate. Add the mustard, maple syrup, vinegar, garlic, and broth to the skillet. Simmer for 2 minutes.

7. 7

   Stir in the cornstarch slurry and simmer for 1–2 minutes, until lightly thickened.

8. 8

   Spoon half the sauce over the chicken and squash. Serve the remaining sauce for dipping, garnished with parsley.