Sunday, March 24, 2013

Vertically Roasted Chicken with Caramelized Butternut Squash

For the chicken:

1 whole chicken, approx. 4 lbs.
3/4 c. kosher salt
1/4 c. chicken broth
2 Tbsp. savory seasoning blend (I used Penzey's Northwoods seasoning, but any other savory blend, like Old Bay) would work.
1 Tbsp. olive oil

For the squash:

1 medium sized butternut squash, peeled, seeds scraped out, and cut into 1 inch pieces.
2 Tbsp. brown sugar
2 Tbsp.  savory seasoning blend.
1 Tbsp. olive oil


1. Add one gallon of water to a large bowl or pot. Whisk in the kosher salt until dissolved. Place the chicken in the bow/pot and refrigerate for four hours.

2. Preheat the oven to 375F. Remove the chicken from the brine and pat dry with paper towels. Using your fingers, loosen the skin around the breasts and legs. Rub 1 Tbsp. of the seasoning blend under the skin. Rub the olive oil over the chicken, then sprinkle with the remaining 1 Tbsp. seasoning blend.

3. Place the chicken on a vertical roaster (or half full can of beer) in a large baking dish. Pour the chicken broth onto the bottom of the baking dish and bake for 20 minutes.

4.  Drizzle the cut butternut squashwith olive oil, sprinkle the brown sugar and seasoning blend and mix with your hands. Place in the roasting pan containing the chicken. Bake for another 20 minutes.

5. Raise the oven temperature to 450F. Bake the chicken and squash for another 20 minutes. (The total cooking time for the chicken is 1 hour; for the squash it's 40 minutes.)

6. Remove the baking dish from oven. Take chicken off of roaster/beer can and tent with foil. Let rest for 10-15 minutes, then carve and serve with the squash.

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