Hey Amy!

Another staple of the winter months seems to be the roast chicken.  There are many many ways to roast a bird and I hope we discuss them in the coming months.  Today we are roasting one with acorn squash–a delicious winter vegetable.  This dish is an easy one to create and strikes an impressive entrance to the dining table.  Make one today!

Ingredients:

1 3-4lb. chicken
1 Tbsp. olive oil
1 Tbsp. melted unsalted butter (I always use unsalted unless a recipe calls for otherwise)
1 Tbsp. kosher salt
fresh thyme
2 shallots, peeled (I sometimes substitute garlic)
2 acorn squashes
1 1/2 c. fresh orange juice

Preheat oven to 425.  Rinse the bird and pat dry.  Set in a large roasting pan.  In a bowl, combine the olive oil, butter and salt.  Coat the chicken inside and out with the mixture.  Stuff thyme sprigs and shallots in the cavity of the bird.  Tie the legs together with baking string.  Place the bird breast side down and allow it to come to room temperature.  Cut squash lengthwise and remove the seeds.  Set aside.

Put bird in the oven and roast chicken until lightly browned, about 15 minutes.  Turn him over and pour 1/2 c. of OJ into the pan. Add the squash, skin side down and brush with the pan juices.  Reduce the oven to 400 and continue to roast.  Make sure to brush the chicken and squash with the pan juices every 15 minutes and add more OJ if the pan becomes dry.  Allow to roast for one hour (check bird to see that it’s reached 165 degrees on your meat thermometer).

Remove the chicken and squash to a serving platter.  Over a medium heat, cooking the remaining juices with the rest of the OJ, stirring constantly to scrap up the browned bits on the bottom.  Pour the pan juices through a sieve and skim off any fat.  Serve juices with carved chicken and squash.

I got this recipe from a Williams-Sonoma cookbook and it never disappoints.  The aroma alone tickling your family and friend’s nose is worth the time in the kitchen.  If you have a small family or it’s just two of you, this makes a great Thanksgiving or Christmas bird.  Try it this month so you are well rehearsed for the upcoming holiday meals!

xo–me

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