A meal that cooks protein and vegetables all in one pot that everyone will like? Count me in!
I used to be intimidated by cooking a whole chicken. For some reason it sounded difficult- maybe because it looks more impressive than chicken breast or thighs. Last year I quickly learned that one of the best parts about a whole chicken is how easy it is to cook!
While I highly recommend delicata squash, you can use whatever heartier vegetables you have on hand- root vegetables, winter squashes or potatoes all work great. If you want more veggies that don’t fit all in one pot, add one sheet pan full of just veggies to cook with the chicken.
I’ve made a number of whole roasted chickens before, but this herb butter from @lexiscleankitchen takes the chicken to another level and perfectly showcases fall herbs!
Rosemary & Thyme Roasted Chicken with Delicata Squash
Adapted from Lexis Clean Kitchen
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3 tablespoons butter, slightly softened- put in microwave at 50% power for about a minute or leave out at room temperature for a bit
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1 bunch fresh thyme
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1 bunch fresh rosemary
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1 head garlic, divided (1-2 cloves for butter; the rest of the cloves is split half and half- half of the whole cloves tossed with squash and onion and the other half of the whole cloves is put inside the chicken)
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2 delicata squash or other winter squash, sliced about 1/3’’ thick (slice on the thicker side so it doesn’t burn)
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1 yellow onion, sliced about 1/3’ thick (it should be around the same as the squash)
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1 three-pound whole chicken, cleaned
Preheat oven to 425. Combine a heaping teaspoon EACH of chopped fresh thyme, chopped fresh rosemary, minced garlic (about 1-2 cloves), 1/2 teaspoon sea salt, and a big pinch of pepper with the butter. Set aside.
Toss squash, yellow onion, and half of the remaining garlic cloves (about 5-6) in 1 teaspoon of the butter mixture and about a tablespoon of olive oil (enough to generously coat the squash and onion) and set aside.
Place the bunch of thyme, rosemary, and half of the remaining garlic cloves (about 5) inside the whole chicken. Tie legs together with twine and place chicken in the middle of a large cast iron dutch oven. Rub the butter all over the outside of the chicken. Add in the onion and squash around the outside of the chicken (see picture above if you’re not sure how to arrange).
Roast in oven until inside of chicken is fully cooked and the deepest part of the chicken (from the top near the thigh, but it should not be touching the bone) measures 165 degrees with a thermometer, about 75 minutes. Let chicken slightly cool before cutting.
Pro tip: Use leftover roasted chicken for lunches the next day!
in cast iron dutch oven.