Autumn Roast Chicken

Yield:
6 servings

Ingredients:

  1. 3-1/2 lbs. broiling chicken
  2. 3 lb. acorn squash, cut into 1 inch rings
  3. 6 medium onions, cut in half
  4. 1 stick butter, melted
  5. 1/4 cup lemon juice
  6. 2 tablespoons honey
  7. 2 teaspoons dried rosemary leaves, crushed
  8. 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.



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