Maple-Chile Glazed Chicken with Acorn Squash
Tonight was one of those nights where we played what’s left in the fridge to make for dinner. I had an acorn squash, a frozen chicken, and leftover stuffing from last night’s dinner. Had some maple syrup and canned chipotles in the pantry. Voila! Perfect fall dinner!
- 1/4 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon ancho chile powder
- 2 teaspoons canned chipotle chiles en adobo liquid
- salt and freshly ground black pepper
- 1 (3-4 lb.) fryer chicken, cut into pieces
- 1 acorn squash, cut into 1 1/2″ thick rings
1.) Preheat oven to 375 degrees. In a small bowl, mix together maple syrup, Dijon, ancho, chipotle liquid, salt, and pepper. Divide the mixture into 2 bowls. Season both sides of chicken and acorn squash with salt and pepper. Place chicken in a large baking dish and brush with the maple-chile sauce from one bowl. Place chicken in the oven and brush with sauce once or twice more while cooking. Cook chicken in the oven for 50 minutes until juices run clear.
2.) Spray a large baking sheet with nonstick spray. Place rings on tray and brush with the other bowl of maple-chile sauce on the side facing up. Cook rings in oven for 50 minutes as well, next to chicken. Halfway through cooking, flip rings over and brush the other side with more sauce.