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Active Time
20 minutes
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Total Time
1 hour and 35 minutes
Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of bone broth with all the leftover bones!
This is also our go-to dish when having guests over. It's simple to prepare, tastes great, and yields quite a bit of food. We love roasted butternut squash, which pairs nicely with the clean flavors of sage and mint, We also love sauces, and this dish streamlines the sauce-making process by combining it with the roasting of the chicken.
Ingredients
6 servings
For the chicken and rub:
For the squash:
Step 1
Prepare the rub and the chicken: Preheat the oven to 375°.
Step 2
In a large mixing bowl, combine the cinnamon, cumin, turmeric, paprika, sea salt, and ghee or oil. Add the chicken to the bowl and, using your hands, work the rub into the chicken, ensuring the entire chicken is coated.
Step 3
In a deep cast-iron pot or slow cooker, combine the tomatoes, apricots, garlic, raisins, and broth. Place the chicken on top of the veggies and place the pot in the oven for 50 minutes, or until the chicken reaches an internal temperature of 150°F.
Step 4
Remove the chicken from the pot and set aside to rest for 15 minutes. Bring the pot with the veggies and broth to a simmer over medium-low heat. Simmer for 10 to 15 minutes or until reduced by half and thickened.
Step 5
Meanwhile, prepare the butternut squash: Toss the squash with the olive oil, sea salt, fresh sage, and mint. Spread out in an even layer on a baking sheet and roast in the preheated oven for 15 minutes, or until knife-tender.
Step 6
To finish the dish: Using a large knife and fork, carve the chicken meat from the carcass. Cut the chicken into bite-size pieces and mix thoroughly into the simmering sauce. Remove from the heat and serve over the roasted butternut squash.
Step 7
Store leftover, refrigerated, for up to 1 week.
允许转载哈波。
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Reviews (14)
Back to TopThis was a great recipe enjoyed by all four family members. I took the advice of others and roasted the chicken for a bit longer. I will definitely make this again
dan64
NYC
3/30/2020
The chicken was tasty, but I cooked it completely. Something was off about the vegetables--the squash was too salty and the tomato mixture was too sweet. Together, they kind of balanced each other out, but this wasn't our favorite recipe and we probably won't make it again.
Anonymous
Washington, DC
5/5/2017
Made this tonight for Rosh Hashanah. I was looking for a recipe with dried apricots and this couldn't have been more perfect. The butternut squash (and delicata squash) were already roasting in the oven. Since it's hard to time everything perfectly and I just have one large oven, I was roasting them about 3/4 of the way done in advance. Just added fresh sage and mint from the garden before finishing it off in the oven. Served that separately. As for the chicken, I had pieces, not a whole chicken, so adjusted the cooking time. I omitted the tomatoes as I didn't have any and didn't miss them in the dish. I also didn't use the full amount of bone broth and I had plenty of sauce. Everyone loved it!
ellen23
Long Island, NY
10/4/2016
Wow, perfect as is - well almost, I agree with other cooks the chicken needs to roast longer and the squash needs a higher temperature and more time too. Otherwise this is amazing - the two parts go so well together, very well received all around.
demarcate
Brooklyn, NY
9/18/2016
The chicken was wonderful! We prepared the dish a day before eating and found the flavors mellowed and were perfect! This is a great dish for company. It has complex flavors and looks beautiful on the plate. It is easy to assemble and since I used my cast iron dutch oven the timing was true to the recipe. I think next time I would serve the chicken with a mashed vegetable since the sauce is so good and should not be wasted! Also, next time I think I will use canned tomatoes over fresh since winter tomatoes have little flavor.
kathiet
Cincinnati, Ohio
3/24/2016
I haven't tried this but will consult another recipe for time and temp. But I would not cut the chicken from the bone but would serve whole and carve at table. I will try this as the flavors sound tasty and I'll let you know.
hp
2/18/2016
The favors are exceptionally delicious. This recipe is perfectly suited for company and the leftovers are even better. Per the other comments the temperature and timing are off. I did the chicken at 425 for 1.25 hrs testing with the intent read thermometer and it was perfect.
sullivan0830
Philadelphia, PA
12/27/2015
The flavors in this are amazing! I agree with other reviewers regarding time and temperature. I butterflied a 6 lb. chicken and roasted it at 425 for about an hour, and served it whole on a platter with the sauce on the side. I doubled the tomatoes, etc. for the sauce, but not the broth. I cooked the squash in the same oven, for about 40 minutes. Rave reviews from the people at the table, both in presentation and flavor.
srtracey
Los Angeles, CA
12/21/2015
I will rework this recipe using boneless chicken thighs. Boning the chicken is rather tedious and adds way too much time. Otherwise, this is very flavorful.
kimlef
Ga
12/20/2015
Like other readers - I found the temperatures to be really low and therefore dinner took forever....a pan of medium-sized cut vegetables takes and hour @ 425 F....so the specifications to cook the butternut squash for ONLY 10-15 min @ 375 F - leaves them hard, hard, hard...the stove needs to be hotter, at least 400 F for the smaller cube size and for 20-25 minutes. As for the roast chicken - that too should be cooked for at least an hour @ 400 F......dinner took way too long : (
knitbeast
new york city
12/17/2015
Although the flavors are nice in this recipe, there must be a typo in either the oven temperature or timing for the chicken. I started my 5 lb. whole chicken at the stated 375F., but after 45 minutes it was nowhere close to being done so I increased the oven temp to 475 and baked for about 20 more minutes, and it barely reached 150 degrees internally. I would suggest the higher temp for the entire 50 minutes, and then it may have a chance of being done within an hours.
janetvassar
Los Altos, CA
12/16/2015
Responding to first reviewer, re. internal temperature of the chicken: The USDA recommended mark of 165°F is not hard and fast or gospel. It's just a number they use to make food safety simple for the home cook. At 165°F internal temp, all microbes are killed in about seven seconds, so it is called the "instant kill zone." But you can also kill all the microbes at lower temps if you hold the meat there for a longer time. For example, chicken can be safe at 150°F if it maintains that temperature for five minutes. (Apologies if this ends up posting multiple times. Having trouble with the website.)
katherine_poythre
Medford, OR
12/15/2015
Responding to first reviewer, re. internal temperature of the chicken: The USDA recommended mark of 165°F is not hard and fast or gospel. It's just a number they use to make food safety simple for the home cook. At 165°F internal temp, all microbes are killed in about seven seconds, so it is called the "instant kill zone." But you can also kill all the microbes at lower temps if you hold the meat there for a longer time. For example, chicken can be safe at 150°F if it maintains that temperature for five minutes.
ka5
Medford, OR
12/15/2015
Not sure 150 degree temp is safe for chicken, should be 165. Even resting, it would not come up 15 degrees.
kpsoundadvice
12/15/2015
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