Canadian Maple Roasted Chicken with Squash and Apples

Shopping list

• 8 piece chicken thighs, bone-in, skin-on

  Sub
• 500 g butternut squash — peeled, cubed

  Sub
• 2 piece eating apples — cored, cut into wedges

  Sub
• 1 piece red onion — cut into wedges

  Sub
• 3 tbsp maple syrup

  Sub
• 2 tbsp olive oil

  Sub
• 4 sprig fresh thyme — leaves only

  Sub
• 2 clove garlic — crushed

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 0.5 tsp sea salt

  Sub

Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   In a large roasting tin, toss the butternut squash, apple wedges and red onion with 1 tablespoon olive oil, the thyme leaves and half the maple syrup.

3. 3

   Season the chicken thighs on both sides with salt and black pepper, then nestle them among the vegetables, skin-side up.

4. 4

   Drizzle the remaining olive oil over the chicken and roast for 25 minutes.

5. 5

   In a small bowl, mix the remaining maple syrup with the crushed garlic. Brush this glaze over the chicken thighs.

6. 6

   Return the tin to the oven and roast for a further 15– 20 minutes, until the chicken skin is golden and crisp and the squash is tender.

7. 7

   Rest for 5 minutes before serving with the roasted vegetables and any pan juices spooned over.