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Maple-Dijon Roast Chicken with Acorn Squash + Carrots

This comforting roast chicken is brushed with an unbelievable maple-mustard sauce and roasted to perfection with fall veggies.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings


  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon paprika
  • 2 lbs chicken bone-in chicken thighs
  • 1 medium acorn squash cut in half and sliced 1/2-in thick
  • 2 cups baby carrots
  • 1 medium onion cut into wedges


  • In a small bowl, whisk syrup, mustard, and paprika. Set aside for a moment.
  • Arrange chicken thighs, acorn squash slices, carrots, and onion wedges in a greased baking sheet. Brush syrup-mustard sauce liberally over chicken and vegetables. Season with salt and pepper.
  • Roast vegetables and chicken at 400F 40-45 minutes or until chicken registers 160F and vegetables are tender. Let cool 5 minutes, then serve warm.