Ingredients

• 1 Lemon, ends trimmed, halved lengthwise and sliced thin
• 6 Boneless skinless chicken thighs
• 2 T olive oil
• 1 T chopped sage (or 1 tsp. dried sage)
• 1 1/2 tsps. Coriander seeds
• 1/4 c. Maple syrup
• 3 T unsalted butter, cut into small pieces
• Large pinch Chili powder (Michele likes to use Aleppo pepper)
• 1 Delicata or Acorn squash, seeded and sliced into 1/4 inch rings
• 1/4 c. Scallions, thinly sliced
• Kosher salt and pepper to taste

Method

Phase 1

• In a large bowl, toss chicken with lemon slices, 1 1/2 tablespoons of olive oil, sage, coriander, salt and pepper
• Let stand for at least 30 minutes
• Preheat oven to 425F

Phase 2

• In a small saucepan over medium heat, combine syrup, butter, salt and chili powder
• Simmer for 3 minutes
• Toss mixture with squash

Phase 3

• Spread squash on a 9 x 13 pan or a large rimmed baking sheet
• Nestle chicken and lemon on top of the squash
• Roast for 15 minutes
• In a small bowl toss scallion with remaining oil
• Remove chicken and squash from over and scatter with the scallions
• Return to oven and roast until the chicken is done, about 20 more minutes

This recipe is simply delicious. Michele recommends a rich red wine, and we couldn’t agree more.