Roast Chicken with Butternut Squash
Transform your dinner table with this irresistible Roast Chicken with Butternut Squash recipe—a perfect harmony of hearty flavors and easy preparation. Featuring a golden, herb-infused whole chicken roasted to perfection alongside tender, caramelized cubes of honey-drizzled butternut squash, this dish is the ultimate comfort food for cozy gatherings or weeknight meals. The combination of fresh rosemary, garlic, and a dash of paprika infuses the chicken with rich, savory notes, while the squash provides a subtly sweet, buttery contrast with a hint of crispness. Ready in just under two hours with minimal prep, this one-pan wonder is as convenient as it is delicious, offering a wholesome, visually enticing centerpiece for your dinner. Serve it with a final drizzle of flavorful pan juices for a truly memorable dish that your family and friends will rave about!
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Recipe Information
Ingredients
- 1 Whole chicken
- 1 Butternut squash
- 4 tablespoons Olive oil
- 4 Garlic cloves
- 3 Fresh rosemary sprigs
- 1 Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Honey
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels and season the cavity with 1 teaspoon of salt. Stuff the cavity with half of the rosemary sprigs and half a lemon, cut into wedges.
In a small bowl, combine 2 tablespoons of olive oil with black pepper, paprika, and 1 teaspoon of salt. Rub this mixture all over the chicken, ensuring even coverage.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Place the squash on a large baking sheet.
In another small bowl, mix the remaining 2 tablespoons of olive oil, honey, 1 teaspoon of salt, and minced garlic. Drizzle this mixture over the squash, tossing well to coat.
Nestle the chicken in the center of the baking sheet among the squash. Scatter the remaining rosemary sprigs around the pan.
Place small dollops of butter over the chicken and squash for added flavor and browning.
Roast in the preheated oven for 60 minutes, then check the chicken's internal temperature using a meat thermometer. It should read 165°F (74°C) at the thickest part of the thigh.
If not yet done, roast for an additional 10-15 minutes, basting the chicken and squash with the pan juices halfway through this time.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken alongside the caramelized butternut squash, garnished with any remaining pan juices.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4999 mg | 217% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 40.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
