Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb delicata squash, sliced into 1/2-inch half-moons
  • 12 oz Honeycrisp or Granny Smith apples, cored and sliced into wedges
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the honey, lemon juice, dried thyme, kosher salt, and cracked black pepper until smooth.
  3. In a large mixing bowl, combine the sliced delicata squash, apple wedges, and red onion. Drizzle with olive oil and half of the honey-thyme glaze mixture, tossing until every piece is coated.
  4. Spread the vegetable mixture across a rimmed sheet pan in a single layer.
  5. Pat the chicken thighs dry with a paper towel. Nestle the chicken thighs among the vegetables, skin-side up.
  6. Brush the remaining glaze over the chicken skins.
  7. Roast for 25–30 minutes until the chicken skin is deep mahogany and the squash edges are slightly charred. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  8. Let the pan rest for 5 minutes before serving to allow the juices to redistribute.