Roasted chicken with apples and fall vegetables

October 11, 2012 § 2 Comments

Our local market had a big pile of fresh fall vegetables, including butternut squash, red potatoes, carrots, and cauliflower.  We stocked up, and then I tried to figure out what to make with our bounty.  I roasted the butternut squash until fork tender, and then let it cool overnight in the refrigerator.  The next day, I used it in a pie, and also used some in this roasted chicken recipe.  Although I roasted the squash ahead of time, I don’t think this precooking is necessary at all for this dish.  Go ahead and use fresh peeled squash, if you’re not in the mood to cook it ahead.

The apples cook down, and combine with the chicken juice to make a nice sauce for this.  If you’d like even more sauce, pour in about half a cup of chicken broth before putting the dish into the oven.

Roasted chicken with apples and fall vegetables

olive oil

2 green apples, cored, peeled, and cut into 1-inch pieces

1 large carrot, peeled, and cut into 1-inch pieces

1/2 of a yellow onion, peeled, and cut into 6 pieces

2 medium red potatoes, unpeeled, and cut into 1-inch pieces

1 1/2 cups peeled butternut squash, cut into 1-inch chunks

1 1/2 cups cauliflower, separated into florets

3 1/2 pound chicken, cut into pieces, skin on

Herbs de Provence (about 2 teaspoons)

red pepper flakes, about 1/4 teaspoon

sea salt and pepper

garlic powder, about 2 teaspoons

Preheat oven to 400-degrees fahrenheit.  Spread about a tablespoon of olive oil onto the bottom of a large glass baking pan (11-inches by 17-inches).  Arrange vegetables on the bottom of the pan.

Arrange chicken pieces, skin up, on top of the vegetables.  Drizzle about 2 tablespoons olive oil over the chicken.  Liberally sprinkle on Herbs de Provence (we used about 2 teaspoons), a hefty pinch of red pepper flakes, sea salt and pepper.  Sprinkle with garlic powder.

Place in the oven, and cook for 15 minutes.  Reduce heat to 375-degrees fahrenheit, and cook an additional 35 minutes.

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