Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment. Scrub 1 small delicata squash (about 1 pound), halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the skin on. Peel 1 small yellow onion (about 4 ounces) and cut into 1/2-inch wedges.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry, unfold them, and season both sides with 3/4 teaspoon fine sea salt. Let stand while you prepare the vegetables and glaze.

3. 3.

   Toss the squash and onion on the sheet pan with 1 tablespoon olive oil and 1 teaspoon fine sea salt. Spread into a single layer and roast for 10 minutes.

4. 4.

   Core 1 medium Fuji apple (about 6 ounces) and cut into 1/2-inch wedges, leaving the peel on. Toss the apple wedges with 1 tablespoon olive oil in a bowl.

5. 5.

   Mix the maple-cider glaze in a small bowl:

   • 1 tablespoon pure maple syrup
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Stir until combined.

6. 6.

   Turn the squash and onion, then add the apple wedges. Clear spaces for the chicken so the thighs lie flat against the pan rather than on top of the vegetables. Add the seasoned chicken and spoon the maple-cider glaze over it. Roast for 20–25 minutes, until the squash is tender, the edges are browned, and the chicken reaches 175°F in its thickest part.

7. 7.

   Rest the chicken for 5 minutes. Divide the chicken, squash, apples, and onion between two plates, then spoon the pan juices over the chicken.

Want more detail? See the temperature guide.