Rosemary Roast Chicken

Name: Rosemary Roast Chicken
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half; 118 milliliters butter or margarine, melted; 5 kilograms 3- to whole broiler-fryer chicken; 2 teaspoons dried rosemary leaves, crumbled; 1 clove garlic, finely chopped; 2 Tbsps honey; 59 milliliters lemon juice; 2 mediums onions, cut into 1-inch wedges (2 cups)

Rosemary Roast Chicken might be just the main course you are searching for. This recipe serves 6. One serving contains 1927 calories, 149g of protein, and 135g of fat. Head to the store and pick up acorn squash, rosemary leaves, lemon juice, and It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Chicken Wings

Equipment you will use

Skewers

Oven

Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.

Ingredients you will need

Whole Chicken

Onion

Squash

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Vegetable