Roasted Chicken and Winter Squash

By Marian Cooper CairnsPublished: Jan 12, 2016

Brian Woodcock

Yields:

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Treat yourself and your family to a full on Sunday-style chicken dinner. For more delicious sides, save some of the pan drippings and use them to make our Winter Chopped Salad with Pan-Drippings Vinaigrette, and use one of the roasted garlic heads to make this Cremini-and-Walnut Farro.

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Ingredients

1. Step 1Preheat oven to 425°F. Toss together squash, celery, onion, garlic, oil and half of thyme sprigs in a roasting pan. Season with salt and pepper. Arrange in an even layer.
2. Step 2Season chickens (including cavities) with 5 teaspoons salt and 2 teaspoons pepper. Stuff cavities with lemons and remaining half of thyme sprigs. Tie legs with kitchen twine and tuck wing tips under. Place on top of squash mixture.
3. Step 3Roast until the internal temperature reaches 165°F, 1 hour to 1 hour,10 minutes.
4. Step 4Remove chickens and vegetables to a platter; let rest 10 minutes before carving chickens. Reserve 1 head garlic for Cremini-and-Walnut Farro and 3/4 cup pan drippings for Pan-Dripping Vinaigrette.