Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/5209/Autumn_Roast_Chicken
Autumn Roast Chicken
Yield: 6 servings
Ingredients
| 3-1/2 |
lbs. |
broiling chicken
|
|
|
| 3 |
lb. |
acorn squash, cut into 1 inch rings
|
|
|
| 6 |
|
medium onions, cut in half
|
|
|
| 1 |
|
stick butter, melted
|
|
|
| 1/4 |
cup |
lemon juice
|
|
|
| 2 |
tablespoons |
honey
|
|
|
| 2 |
teaspoons |
dried rosemary leaves, crushed
|
|
|
| 1 |
clove |
garlic, finely chopped
|
|
|
Directions:
Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.
Mix remaining ingredients; brush on chicken and vegetables. Roast, uncovered, in 375 degree oven for 1- 1/2 hours, brushing often with herb and butter mixture. Chicken is done when internal juices run clear.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/5209/Autumn_Roast_Chicken