Meg Makes: Squish squash in with chicken
I find something so satisfying about roasting a whole chicken in my oven, especially on a cold day.
I can't take credit for this recipe, though. It was created by my husband, Rob, who does half or more of the cooking at our house.
It calls for fresh lemon and also incorporates winter squash to be baked along with the chicken, for a nice done-at-once dinner.
It was even better the next day, when that lemony flavor really set in.
Lemon Roast Chicken
1 whole chicken
1 tablespoon dried parsley
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 tablespoon granulated garlic
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
dash 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-by-13-inch ceramic one) with cooking spray. Add squash and sprinkle with thyme, rosemary and red pepper flakes.
Place chicken on top of squash in 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.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at firstname.lastname@example.org.