Garlic & Sage Chicken Thighs with Maple Roasted Acorn Squash

Directions

1. Preheat the oven to 500°F and set the rack in the middle position.
2. In a bowl, combine minced garlic, olive oil, sage, salt, and pepper so the mixture is well coated.
3. Wash the lemon and cut it into thin slices.
4. Toss the chicken with the lemon slices in the bowl to coat, then set aside.
5. In a small saucepan, warm butter with maple syrup, chili powder, salt, and pepper until blended and lightly simmering.
6. Halve the acorn squash lengthwise, scoop out the seeds, and slice crosswise into ¼ inch pieces.
7. Lightly oil a baking sheet and spread the squash slices in a single layer, then drizzle with the butter-maple mixture and toss to coat.
8. Top the squash with the chicken and lemon slices, slide the tray into the oven, and roast until the squash is tender and the chicken is cooked through, about 12–15 minutes.
9. Transfer to plates and serve the chicken with the maple-coated squash on the side.