Meg Makes: Recipe for Lemon Roast Chicken
Rob and I both work strange schedules, which can sometimes lead to difficulty in meal planning.
So it is a special occasion - although not an infrequent one - that Rob has dinner ready when I get home from work so we can eat together.
He recently made an amazing roast chicken recipe, and after we cleared the dishes away, I made him stop everything and explain how he made it. It was even better the next day, when that lemony flavor really set in.
This recipe also calls for roasting seasoned squash in the same dish, underneath the chicken. It works well for a one-dish meal that is delicious on a chilly evening.
I apologize for the raw chicken photo - Rob carved up the finished version before I had time to grab a photo.
For seasoned squash:
1 squash, acorn or butternut, split in half and seeded (You can leave the peel on)
1/ 4 teaspoon dried thyme
1/ 4 teaspoon dried rosemary
a dash of crushed red pepper flakes
Preheat oven to 375 degrees. Rinse chicken and pat dry. Cut squash in half or quarters, depending on the size of your baking dish. Spray bottom of baking dish (Rob used a 9-inch-by13-inch ceramic baking dish) with cooking spray. Add squash and sprinkle with thyme, rosemary and red pepper flakes.
Place chicken on top of squash in baking dish. Cut lemon in half and stuff one half inside chicken cavity. Divide onion into two halves and place one inside the chicken. Separate the pieces of other onion half and spread around baking dish surrounding chicken and on top of squash. Squeeze other lemon half over chicken and squash.
Season chicken with parsley, salt, pepper and granulated garlic. Bake at 375 degrees for about 60 minutes. Turn oven down to 350 degrees and bake until meat thermometer reads 165 degrees. Rob cooked our chicken for about 45 minutes at this temperature.
Let chicken stand a few minutes before serving.