Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, August 17, 2009

Roasted Chicken with Butternut Squash

While the girls and I were on vacation at DH's parent's house, his mom bought a butternut squash and put it on the counter. I eyed it for a few days and when she didn't do anything with it, I claimed it. (See what happens when you invite family over for a month? They abscond with your veggies!) I decided to roast a chicken with butternut instead of the usual potatoes and it was very good. There were only a few leftovers, which I turned into soup. I mashed the leftover butternut before adding it to the broth, which gave the soup a nice creamy quality. And that was good too! For roasting the chicken and vegetabes, I used this Whole Foods recipe here as my guide.

1 (5 - 6) pound whole chicken
1 lemon, halved
2 large sprigs fresh rosemary
1 small butternut squash
3 small yellow onions, quartered
2 cups chicken broth
olive oil
salt and pepper

Preheat oven to 425 degrees.

Rinse the chicken inside and out and pat dry (discard gizzards). Place in a 9x13 inch baking dish. Squeeze the lemon halves over the chicken, tossing the rinds into the cavity. Place one sprig of rosemary in the cavity with the lemon rinds.

Peel the butternut and scoop out the seeds. Chop into large pieces. Arrange the butternut and the onion around the chicken in the pan. Pour the chicken broth over vegetables. Drizzle the chicken and vegetables with olive oil, then sprinkle with salt and pepper. Take the remaining sprig of rosemary and remove the leaves. Chop the leaves and scatter them on the chicken and the veggies.
Cover with tin foil and roast for 30 minutes. Decrease the oven temperature to 350 degrees. Remove the tin foil and continue roasting the chicken for another 1 1/2 hours, periodically basting with the chicken broth in the bottom of the pan, until the chicken reaches an internal temperature of 175 degrees (it will continue cooking after you remove it from the oven to reach 180 degrees) and the vegetables are cooked through.

Let the chicken rest in the pan for 10 minutes before removing it to a carving board. Carve the chicken and serve with the roasted vegetables and pan juices on the side.

2 comments:

Penny said...

Looks good, 'cept we're not onion fans. Ya think I could leave out the onions?

Erin said...

You sure can leave out the onions - try using potatoes instead!