Rosemary Roast Chicken
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.
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.
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.