By: Mindi Stavish
Source: A Harvest of Pumpkins and Squash by Lou Seibert Pappas
Moist chicken with tasty fall harvest vegetables.
Makes: 4 servings
Season the chicken lightly inside and out with sea salt. Loosen the breast skin with your fingers and insert garlic underneath evenly spreading. Squeeze the lemon juice over the surface and tuck the halves inside the cavity. Season inside and out with black peppers. Place in baking dish, cover with plastic wrap and refridgerate for several hours or overnight.
1 Whole Frying Chicken, wash and pat dry.
8 Garlic Cloves
handful Ground Black Pepper
Preheat oven to 375. Line baking dish with parchment paper. Place chicken on a rack in a roasting pan and let it come to room temperature.
Combine oil and vinegar in a large bowl. Add the squash and toss lightly to coat. Arrange the squash in a roasting pan around the chicken. Toss the apples and onion with remaining oil mixture and place in prepared baking dish.
1 pound Butternut Squash, peeled, seeded and halved lenghtwise then cut into 3/8 inch pieces
handful Sea Salt
2 tablespoons Olive Oil
1 1⁄2 tablespoons Balsamic Vinegar
3 Granny Smith Apples, cored, seeded and cut into eight wedges
1 large Onion, cut into wedges
Slice 1/4 inch off head of garlic and place on a small sheet of foil. Drizzle garlic with olive oi and wrap in foil. Place in roasting ban with chicken.
Roast chicken and apple-onion dish for 30 minutes. Check apples and onions for doneness by piercing with a fork. If tender, remove apples and onions from the oven but if not return and check frequently until done.
Continue to roast the chicken and squash 30 to 40 minutes longer until thermometer reads 175 F in thickest part of thigh.
Transfer chicken to large platter and surround with veggies and apples. Open the garlic packet, peel the clove, and scatter around the platter.
Carve and enjoy!
Tagged as: homemade baby food