Mike Garten
Acorn squash, fennel, and red onion fill out this skillet for a one-pan feast.
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Cal/Serv:
520
Yields:
4
servings
Total Time:
1
hour
30
mins
small red onions, cut into 1/2-inch-thick wedges
small acorn squash (about 11/4 pounds), cut into 11/2-inch-thick wedges
small bulb fennel, cut into 1/2-inch-thick wedges
sprigs fresh thyme, divided, plus more for serving
31/2-pound whole chicken, giblets removed
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- Heat oven to 425°F. In large cast-iron skillet, toss vegetables with oil, 4 sprigs thyme, and 1/2 teaspoon each salt and pepper.
- Season chicken inside and out with 11/2 teaspoon salt and 1/2 teaspoon pepper. Fold wingtips back and underneath chicken.
- Place chicken on top of vegetables, breast side up; stuff rosemary and remaining thyme inside cavity and loosely tie legs together with kitchen twine. Roast 40 minutes.
- Spoon and baste any pan juices over chicken and continue roasting until golden brown and instant-read thermometer inserted in thickest part of thigh registers 155°F to 165°F, 15 to 20 minutes more.
- Transfer vegetables to platter, then carefully tilt chicken to empty any juices from cavity and transfer to cutting board. Let rest at least 10 minutes before carving. Skim fat from juices in skillet to serve over chicken if desired. Serve chicken with vegetables.
NUTRITIONAL INFORMATION (per serving): About 520 calories, 27.5 g fat (7 g saturated), 50 g protein 1,130 mg sodium, 18 g carbohydrate, 4 g fiber
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Source : Goodhousekeeping
