Rosemary Roast Chicken

Ready to take plain roast chicken up a notch? Try this honey-and-rosemary roasted version, tastily trimmed with thick slices of squash and onion.

Prep Time

Minutes

Total Time

2:15

Hrs:Mins

Makes

servings

3- to 3 1/2-lb whole broiler-fryer chicken

1 1/2

lb buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half

medium onions, cut into 1-inch wedges (2 cups)

1/2

cup butter or margarine, melted

1/4

cup lemon juice

tablespoons honey

teaspoons dried rosemary leaves, crumbled

clove garlic, finely chopped

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.
In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender.

Makes 6 servings

Kitchen Tips

Cube any leftover chicken and add to Traditional Bread Dressing, page 88, for a quick one-dish meal.

Add steamed broccoli spears or green beans to make your meal complete.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.