Did someone say «sweater weather?»
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 4
Yield: 4 servings
As soon as there’s even a hint of sweater weather, I start making this old chestnut of a sheet pan chicken recipe. Juicy chicken thighs get an incredible flavor from an easy three-ingredient maple rosemary butter tucked under the skin. It’s a complete meal with the addition of wedges of acorn squash (no need to peel) and red onion, and foil lines the sheet pan to make for easy clean up. Who could ask for more?
What is Compound Butter?
Originally a French recipe, compound butter may sound complicated, but it’s as easy as stirring room temperature salted butter with seasonings. I use autumnal-inspired maple syrup and chopped rosemary in this one. The butter can also be used to dress vegetables, smeared on crostini, or used as a flavorful addition to meats, basting them with fat and flavor.
How To Get the Butter Under the Skin
It’s key to carefully poke a small hole in the clear membrane that keeps the chicken skin attached to the thigh and then gently push the compound butter into the pocket between the skin and the meat; the membrane will help keep the butter from leaking out as it melts.
Next, gently smoosh the butter over the thigh so it evenly seasons and bastes the meat as it roasts. Don’t panic if the skin detaches a bit, just stretch it back into place after you’ve slid the butter under the skin. If your chicken thighs are large, a single thigh will make a serving. Use 2 thighs per person if only smaller thighs are available.
Cooking and Serving Maple Garlic Chicken
The acorn squash doesn’t need to be peeled, in fact, the skin helps hold the slices together. Cut the squash in half through the stem end, scrape out the seeds, and then cut the halves crosswise into scalloped half-moons.
I bake the squash for 10 to 15 minutes with the red onion and unpeeled garlic cloves to make sure they become perfectly tender, then I stack the chicken thighs on top of the veggies. A drizzle of maple syrup adds sweetness to the dish and creates ah-mazing pan juices while also helping everything to brown and caramelize.
The whole roasted garlic cloves can be peeled or smooshed with a fork once served to free the savory gold within. Spread the garlic on bread or just eat it with bites of the chicken.
The acorn squash and onions create a complete meal, but you could add some Instant Pot cooked brown rice, roasted potatoes, or warm garlic bread, if you’d like.
Tips for Making Sheet Pan Maple Garlic Chicken
- Use salted butter—If you only have unsalted butter on hand, add a generous pinch of salt to the compound butter mixture.
- Why baste?—Baste the chicken with the pan juices from time to time as the chicken bakes so the skin gets crispy.
- Testing for doneness—Use an instant read thermometer inserted into the center of the largest chicken thigh near, but not touching the bone. The chicken is cooked when the thermometer registers 170 degrees.
Make Ahead
The compound butter can be made up to a week in advance. Store in the refrigerator in an airtight container and let it come to room temperature before using.
«This wonderful savory, slightly sweet recipe has all the fall flavors on one sheet pan, plus, the foil liner makes clean-up super-easy! I squeezed the unpeeled roasted garlic cloves right into my mouth between bites of chicken and veggies. Serve with a bright salad to offset the richness of the meal. Perfectly lovely!» —Diana Andrews
A Note From Our Recipe Tester
Ingredients
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1 medium acorn squash, about 1 pound 4 ounces, washed and patted dry
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12 large whole garlic cloves, peels left on
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1 tablespoon olive oil
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1 teaspoon fine salt, divided
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Freshly ground black pepper, to taste
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1 medium red onion, peeled and cut into 1/2-inch wedges through the root end
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2 tablespoons salted butter, room temperature
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1 tablespoon finely chopped fresh rosemary
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4 tablespoons maple syrup, divided
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4 large bone-in, skin-on chicken thighs
Steps to Make It
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Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. Line a large sheet pan or roasting pan with foil.
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Cut 1 medium acorn squash, washed and patted dry in half through the stem end. Scrape out the seeds and strings and discard.
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Place the squash cut-side down on the cutting board and slice crosswise into 1/2-inch thick half moon-shaped pieces.
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Rub the squash and 12 large whole garlic cloves, peels left on, all over with the olive oil and place them in a single layer in the prepared roasting pan. Season with 1/2 teaspoon of the fine salt and a few grinds of black pepper. Arrange 1 medium red onion, peeled and cut into 1/2-inch wedges through the root end on top of the squash.
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Roast the vegetables until softened around the edges, 10 minutes.
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While the vegetables are roasting, prepare the chicken. Mash together 2 tablespoons salted butter, at room temperature, 1 tablespoon finely chopped fresh rosemary leaves, and 2 tablespoons of the maple syrup with a fork in a small bowl. Don’t worry if the butter and syrup don’t completely emulsify.
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Carefully slide the butter mixture under the skin of 4 large bone-in, skin-on chicken thighs, pressing gently to spread the butter out on the meat. Season the chicken on both sides with the remaining 1/2 teaspoon fine salt and a few grinds of black pepper.
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Arrange the chicken pieces skin side-up on top of the vegetables. Drizzle with the remaining 2 tablespoons of maple syrup.
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Bake, basting once or twice with juices in the bottom of the pan, until an instant-read thermometer inserted into the largest thigh registers 170 F, or the juices run clear when pierced with a knife, about 40 minutes.
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For extra-crispy skin, switch on the broiler and broil the chicken until it is well browned, 3 to 4 minutes. Serve the chicken immediately with the pan juices drizzled over the top of the chicken and vegetables.
How To Store
Store leftovers in an airtight container for up to 2 days. Reheat in a 325 F oven until just heated through. Alternatively, reheat in the microwave until hot, 2 minutes.
Feeling Adventurous? Try This:
- Try other herbs—Rubbed sage or fresh chopped thyme can be substituted for the rosemary, if desired.
- Choose another winter squash—Such as butternut. Scoop out the seeds and cut the squash into 1/2-inch thick wedges.
- Use different vegetables—Instead of winter squash and onion, use potato or sweet potato chunks, parsnips, carrots, and/or whole peeled shallots.
- Substitute another flavored butter—Any old flavored butter, homemade or store-bought, will work in this dish. Even plain salted butter will taste wonderful.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 534 |
| % Daily Value* | |
| Total Fat 32g | 41% |
| Saturated Fat 11g | 54% |
| Cholesterol 223mg | 74% |
| Sodium 864mg | 38% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 3g | 10% |
| Total Sugars 13g | |
| Protein 40g | |
| Vitamin C 10mg | 48% |
| Calcium 86mg | 7% |
| Iron 2mg | 14% |
| Potassium 761mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
