Fall Harvest Roasted Chicken with Vegetables

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!

Harvest Roast Chicken 2

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!


Gluten Free Spiced Pumpkin Bread

So it  may not feel very much like fall here in Florida yet…but who says I can’t crank up the a/c, light some festive candles and bake pumpkin bread?

That’s exactly what I did.

This delicious bread is moist and fragrant. I love to toast thick slices and slather them with butter or cream cheese, with a sprinkling of cinnamon for breakfast.

You’ll never know it’s gluten free, either. Any all-purpose gluten free flour will work, but I have the most luck across the most recipes with Better Batter flours (no, they don’t pay me to say that).

As with all converted baking recipes, weighing out the flour will produce the best results, so I give you the measurements in ounces (measure with a cup at your own risk – too much flour and the bread will be rubbery and dense). If you don’t need to eat gluten free, use 1 2/3 cups regular flour and it will come out just the same.

We love pecans in this bread, but walnuts would be divine too.

I just love this time of year, don’t you?

Pumpkin bread

Gluten Free Spiced Pumpkin Bread

  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 6.65 ounces gluten free flour (1 2/3 cups)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin pureé (buy a 12 ounce can)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup water

Preheat oven to 350°F.

Thoroughly butter and flour a 9-inch loaf pan. Set aside.

Using a stand or hand mixer, cream the butter and sugar on high. Add the eggs one at a time until combined. Turn off mixer.

Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.

Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.

Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon. Enjoy!