Today we’re back to basics with a wonderful chicken recipe. Sweet dumpling, acorn or butternut squash, take your pick of what’s available now!
Or use red potatoes, carrots…whatever suits your fancy. Squash and little potatoes are so festive!
You can spatchcock the chicken to reduce cooking time…here’s a good photo tutorial on how to do this.
But otherwise, this is just about seasonings and oven time. The chicken comes out so juicy and delicious!
Butter on the chicken’s skin is a must for me…makes the skin crispy and keeps the meat moist.
A good drizzle of olive oil, some fresh herbs and you’re all set!
Fall Harvest Roasted Chicken with Vegetables
- 1 whole fryer chicken, 3 1/2-4 pounds (remove the bag of gizzards)
- 1 sweet dumpling or acorn squash (about the size of a softball), cut into 8 slices
- 8 small potatoes (such as red potatoes)
- 1 shallot, peeled and quarter
- 8-10 garlic cloves, peeled
- 10 sprigs fresh thyme
- 1/2 lemon
- 1/2 tablespoon paprika
- 1/2 tablespoon coriander
- 1 teaspoon freshly ground nutmeg
- 1-2 cups chicken broth or water (enough to cover the bottom of your pan)
- 6 tablespoons butter
- salt and pepper
- olive oil
Preheat oven to 350°F.
Rinse the chicken with water and pat dry. Spatchcock if desired (see link above).
Rub chicken all over with coriander and paprika; place in a large roasting pan. Squeeze lemon over the chicken, then put the lemon half, 2 garlic cloves, and 2-3 sprigs of thyme in body cavity. Cover the top with pats of butter.
Arrange the shallot, squash, potatoes, garlic, and thyme sprigs around the chicken. Drizzle the vegetables with olive oil, and sprinkle everything generously with salt and pepper. Grind nutmeg over the top of everything.
Pour in enough chicken stock or water to cover the bottom of the pan. Insert thermometer probe into thickest part of breast meat (optional, but best for optimal results). Cover tightly with a lid or foil, and bake 45 minutes covered.
Uncover and cook until chicken reaches an internal temperature of 165°F, skin is crispy, and vegetables are soft and browned slightly. (You can use your broiler for a few minutes to brown the skin if needed.)
Let the meat rest in the pan for a few minutes before slicing, discarding thyme sprigs. Enjoy!