Rosemary Roast Chicken

  • Prep Time 20 min
  • Total Time 2 hr 15 min
  • Servings 6



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)
cup butter or margarine, melted
cup lemon juice
tablespoons honey
teaspoons dried rosemary leaves, crumbled
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. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 3 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.



Expert 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

Nutrition Information

No nutrition information available for this recipe.