@saras_eats_and_sweets: Autumn roasted chicken 🍂✨ Fit for a weeknight dinner, a celebration or anywhere in between! Best served alongside friends & family! Ingredients~ - Whole chicken (mine was 6lbs.) - 1 large butternut squash - 2 large apples large carrots (I used honey crisp) - 1 large yellow onion - 1 large lemons -3 tbsp. maple syrup - Fresh herbs ( I used sage, rosemary, thyme) - 1/2 stick unsalted butter - 1/4 cup kosher salt, plus 2 tsp. - 1 cup of dry white wine Directions~ This recipe starts the night before with a dry brine, which gives you the crispiest, golden brown skin and juiciest flavor! To begin, place your chicken on an elevated roasting dish, then remove the giblets, and pat dry your bird. Cover your chicken with 1/4 cup of salt, being sure all surfaces are reached. Then, leave your bird uncovered in the refrigerator overnight. The next day, pull your chicken out of the refrigerator one hour before cooking to allow it to come to room temperature. Prepare your butternut squash by peeling, removing seeds and cutting into large pieces. Dice your apple and onion in to 1 inch pieces. Add produce to a roasting dish and coat with olive oil, salt, juice of 1 lemon, 3 tbsp. maple syrup and 1/2 cup of dry white wine. Toss to evenly combine. Place your chicken directly on top of your produce, then fill the cavity of your bird with your aromatic herbs, lemon, a few pieces of butternut squash, apples and onion. Then combine 1/2 cup of unsalted butter with 1 tbsp. each of chopped rosemary, sage and thyme. Lather it generously over your entire chicken, making sure to get inside and under the skin as well. Roast uncovered at 425°F for about 2 hours until the internal temperature reaches 165°F-175°F (cooking time will vary depending on the size of your bird). At the 1 hour mark, add an additional 1/2 cup of dry white wine and baste your bird with the cooking liquids. Continue basting every 15 minutes until your chicken has finished cooking. If your chicken is getting too brown, but has not reached temperature, cover the bird (not your pot) loosely with tinfoil. Allow your chicken to rest undisturbed for 10-15 minutes before slicing into, then enjoy!

Sara Fristoe

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Thursday 02 October 2025 00:09:10 GMT