Roasted Chicken Thighs With Winter Squash

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

1. Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes.
2. Drain well.
3. In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper.
4. Let stand 30 minutes.
5. Heat oven to 425 degrees.
6. In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder.
7. Simmer for 3 minutes.
8. Toss mixture with squash.
9. Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet.
10. Nestle chicken and lemon on top of squash.
11. Roast for 15 minutes.
12. In a small bowl, toss scallions and remaining 1 teaspoon oil.
13. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

lemon, chicken, extravirgin olive oil, sage, coriander seed, kosher salt, black pepper, maple syrup, unsalted butter, chile powder, acorn, scallions

Taken from cooking.nytimes.com/recipes/12881 (may not work)