“This is a simple one-tray supper that is accessible and easy to do,” Ray says. “You’ll need the first five ingredients from the store and grab the remaining from your pantry. You won’t be spending time doing the dishes tonight!”
Rachael Ray’s Roast Squash and Chicken Thighs
2 Acorn or Delicata squash
8 bone-in, skin-on chicken thighs
½ cup grainy Dijon mustard
½ cup maple syrup
3 to 4 sprigs rosemary, leaves stripped and chopped
From the pantry:
EVOO – Extra Virgin Olive Oil
Salt and pepper
Nutmeg, freshly grated or ground (optional)
1. Preheat oven to 400°F.
2. Halve squash and remove seeds. Slice into thin (1/2-inch thick) half moons. Pile squash on a rimmed, nonstick baking sheet and drizzle with about 2 tablespoons EVOO. Season it with salt, pepper and nutmeg. Toss squash to coat and arrange in even layer.
3. In a large mixing bowl, combine mustard and syrup. Add 4 cloves chopped or grated garlic, a fat drizzle of EVOO, about 2 tablespoons, and rosemary. Season chicken with salt and pepper, add to bowl and toss to coat evenly. Arrange chicken over the squash in even layer, roast to an internal temperature of 165°F and deeply golden and glazed, about 35-40 minutes.
4. Serve chicken with squash alongside.
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