Roasted Chicken Thighs with Delicata Squash

Time: 45 minutes, plus 30 minutes’ marinating

Makes 4 servings 1/2 lemon, ends trimmed, halved lengthwise, seeds removed and thinly sliced crosswise into wedges 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 tablespoon plus 1 teaspoon extra virgin olive oil 1 tablespoon chopped sage 11/2 teaspoons coriander seed 11/2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup maple syrup 3 tablespoons unsalted butter, cut into cubes Large pinch chili powder 1 delicata or acorn squash (11/4 pounds), seeded and sliced into 1/4-inch-thick rings 1/4 cup thinly sliced scallions, white and light green parts

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes. Heat oven to 425 F. In a small saucepan over medium heat, combine syrup, butter, remaining ½ teaspoon salt and chili powder. Simmer for three minutes. Toss mixture with squash.

Spread squash in a 9- by 13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes.

In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.