Its a one-pan winter wonder.

I blame my squash-loathing parents for this cruel omission to my diet.

Dont sleep on the fresh rosemaryit has much more flavor than dried.

Overhead view of a white platter of maple glazed chicken and squash next to a red cloth napkin

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

To double-check the marinade soaks in, I slip some of it under the skin of the chicken thighs.

This step also ensures the skin gets extra-crispy at the end.

Line a rimmed baking sheet with foil and lightly grease.

Overhead view of a white plate of a serving of maple glazed chicken and squash with a fork and knife

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Wash the squash thoroughly and pat it dry.

Cut the squash in half, scrape out the seeds and stringy bits, and discard.

Place the squash halves cut-side down on the cutting board and slice crosswise into 1/2 to 3/4-inch-thick half-moon-shaped pieces.

Overhead view of a white platter of maple glazed chicken and squash next to a spoon and red cloth napkin

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

Brush the slices with 1 tablespoon of the oil and season with salt to taste.

Arrange the slices in a single layer on the prepared baking sheet.

Bake until the squash is a little softened at the edges, about 15 minutes.

Transfer the squash to a serving platter and cover with foil.

Set the oven rack 4 inches below the broiler element and switch the broiler to high.

Transfer the chicken to the platter with the squash and pour the pan juices over the top.

Leftovers can be stored in an airtight container for up to 3 days.

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