rosemary roast chicken

The rosemary roast chicken recipe prep time: 20 minutes start to finish: 2 hours 15 minutes 6 servings

3- to 31⁄2-lb whole broilerfryer chicken
1 1⁄2 lb buttercup or acorn squash, peeled and cut into 1⁄2-inch rings or slices, then cut crosswise in half
2 medium onions, cut into
1-inch wedges (2 cups)
1⁄2 cup butter or margarine, melted
1⁄4 cup lemon juice
2 tablespoons honey
2 teaspoons dried rosemary leaves, crumbled
1 clove garlic, finely chopped

1 Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.

2 In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated.

3 Reserve remaining butter mixture. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.

4 Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning.

5 Bake 45 to 55 minutes longer or until thermometer reads 165°F, legs move easily when lifted or twisted, and squash is tender.

Notes and Tips:
Sweet and tasty butternut squash is a great source of vitamins A and C and contains healthy fiber.

rosemary roast chicken recipe
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