Sheet Pan Chicken and Acorn Squash

Position oven racks in the upper and lower thirds of the oven and preheat to 425°F. Wash your hands. Scrub the squash under running water, rinse the broccoli and rosemary, and dry everything thoroughly. Remove any damaged areas. Halve the squash lengthwise, scoop out the seeds, and cut it into 3/4-inch-thick wedges; leave the skin on. Cut the broccoli into large, approximately 2-inch florets. Peel the thick stalk and slice its tender interior into 1/2-inch pieces. Chop the rosemary and mince the garlic.

In the large bowl, toss the squash with 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the wedges on the sheet pans with a cut side down, reserving room for the chicken and, later, the broccoli.

In the small bowl, combine the garlic with 1 tablespoon olive oil, the remaining 1 tablespoon rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pat the chicken dry with paper towels; do not rinse it. Gently loosen the skin and spread the garlic-rosemary mixture underneath, dividing it among all four thighs. Place the chicken skin-side up among the squash. Keep everything in a single layer with space between pieces.

Meanwhile, toss the broccoli in the large bowl with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.