Herb Roasted Chicken with Baked Acorn Squash is a hearty and delicious meal. The sweet acorn squash pairs well with the herb coated chicken.
Two weeks from today, I will be standing on a mountain in the Blue Ridge getting married to the most wonderful man! I am very lucky to be spending the rest of my life with such an amazing, funny, caring, handsome, loving man! I only hope he knows how truly loved he is and how my life just wouldn’t be the same without him.
Okay…enough mushiness for today.
We were supposed to have herb roasted chicken last weekend. Someone I forgot to purchase a chicken. We had roasted chicken, but they were thighs instead of a rotisserie roaster like this is. You see, we have this awesome counter top, convection oven that has a rotisserie spit and feature. It is A-MAZING! I mean, how in the world did I even think of roasting chicken the regular way?? It’s just not the same any more. I’ve been spoiled.
S wanted to do the acorn squash.
I think I had green beans on the menu? *shrugs* Squash is good. Well, THIS squash is good.
And it’s so simple! Cut in half scoop out the inedible bits, save the seeds to roast, top with butter, salt and pepper and bake. Voila! Nothing simpler than that! You can add some brown sugar, cinnamon, etc if you want, but I’m not type of person. I’m a plain Jane have the food speak for itself type of person…sometimes. *snort* AND since you already have the oven on for the chicken, you can pop these in while the chicken cooks. It’s a Twofor! Get it? Two for? No? Okay…
Since we’re monitoring our protein intake closer (6 oz for him and 5 oz for me), this is half a breast and a wing, which is why it looks a little butchered. LOL I usually carve it all up, then we plate and the rest gets saved for later.
It’s a well carved up carcass. I didn’t boil this for stock. Missy got the little bits I didn’t get with the knife as her “dessert” for the night. No, we don’t do this often. She usually gets oranges peeled and sliced for her dessert. The remaining breast was lunch, and the thighs are in the freezer for maybe some weekend nachos? Chicken soup? Some casserole of some description? Who knows!
- 5 pound roasting chicken
- 1 teaspoon garlic salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground rosemary
- 1 teaspoon olive oil
- 2 whole acorn squash, halved
- 4 teaspoons butter or margarine, melted and cooled
- salt and pepper to taste
- Preheat oven to 350.
- Combine olive oil, garlic salt, poultry seasoning, dried thyme and ground rosemary in a small dish. Using your fingers, gently loosen the skin from the meat of the chicken. Spread the herb mixture under the skin and on top of the meat.
- Carefully cut a small bit of the top and bottom of each squash so that when halved, the squash will stand on its own.
- Next, cut each squash in half width wise and scoop out the seeds and stringy pulp. Sprinkle with salt and pepper. Place each squash half in a roasting pan coated with cooking spray. Pour 1 teaspoon of margarine over the flesh of each acorn squash. Set aside.
- Bake the chicken at 350 for 30 minutes. Place the squash in the oven and bake both the chicken and squash together at least 30 minutes or until the chicken is cooked through and reaches at least 165 to 170 in temperature. The squash should be fork tender.
- Remove the chicken from the oven and allow to rest 5 minutes before slicing into four portions and serving with a half a squash.