Roasted Chicken With Pears And Butternut Squash

Name: Roasted Chicken With Pears And Butternut Squash
Prep time: 10 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 3 to 4 tablespoons olive oil; 2 teaspoons sea or kosher salt plus ½ teaspoon; 1 whole chicken; ½ teaspoon Ceylon cinnamon powder plus ¼ teaspoon; 3 garlic cloves, roughly chopped; 3 pears; 1 pound and 4 ounces (550 grams) of peeled, cubed butternut squash; ½ teaspoon onion powder; ½ teaspoon dried oregano; 2 Fresh rosemary sprigs

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Prep Time
10 mins
Total Time
1 hr
Servings
6 Servings
Calories
251 kcal
Course
Main Course
Cuisine
Mediterranean

Roasted Chicken With Pears And Butternut Squash

Jessica Duke

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A deliciously and beautifully browned one-pan roast chicken with olive oil-infused pan juices, sweet pears, and butternut squash is perfect for family dinners and festive enough for the Holidays.

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Ingredients

Servings

3 to 4 tablespoons olive oil separated or more as needed
2 teaspoons sea or kosher salt plus ½ teaspoon separated, or more as needed
1 whole chicken 4 to 5 pounds (1.8 to 2.3 kilos)
½ teaspoon Ceylon cinnamon powder plus ¼ teaspoon separated
3 garlic cloves, roughly chopped
3 pears cut in half
1 pound and 4 ounces (550 grams) of peeled, cubed butternut squash 1 ½ inch cubes
½ teaspoon onion powder
½ teaspoon dried oregano
2 Fresh rosemary sprigs each cut into three pieces

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Instructions

Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C.
Coat the cast-iron or oven-safe pan with 1 teaspoon of olive oil and a few pinches of salt. Set aside.
Thoroughly pat dry the chicken using paper towels, which will help with browning. Make sure to also pat dry inside the cavity.
Rub the chicken generously with 2 teaspoons and ½ teaspoon cinnamon powder. Make sure to also salt inside the cavity.
Place the chopped garlic inside of the chicken cavity.
Place two pear halves inside the chicken cavity. Then, divide and tuck the rest between the wings and legs.
Arrange the squash around the chicken. Season the vegetables with the remaining salt (½ teaspoon) and cinnamon powder (¼ teaspoon).
Season everything equally with onion powder and dried oregano.
Pour the remaining olive oil over the whole dish, sufficiently coating the chicken and veggies.
Arrange the rosemary sprigs over the squash and chicken.
Transfer to the oven and roast until the chicken is beautifully browned and done (about 50 to 60 minutes).Count 15 minutes per pound of chicken, so for a 4-pound of chicken, roast for 1 hour.
To check for doneness, I carefully remove the skillet from the oven and check between the cut leg joints. It needs more time if you see any pinkish colors.

Equipments used:

Notes

Helpful Tips
Always pat dry the chicken with paper towels before preparing. Don't skip this step. I even go inside the cavity of the chicken and thoroughly dry it. It will result in beautiful crispier skin and ensure no extra liquid interferes with those flavorful caramelized pan juices.
If you can, let the chicken rest at room temperature for around 10 minutes before prep time. It ensures the meat cooks evenly.
Season every surface of the chicken generously with salt—yep, even inside the cavity and between the wings. Chicken needs a good amount of salt to develop beautiful flavors and a juicy texture.
Some whole chickens are sold with giblet parts. Season them with salt and pepper and place them in the oven-save skillet alongside the chicken—these parts deliciously flavor the pan juices and become soft, delicate treats.
I count about 15 minutes of oven time per pound of chicken. My chicken always turns out beautifully browned with crispy skin and wonderful flavors but still juicy.
Place chicken breast side up for easy carving.
The pears add a lovely, naturally sweet flavor that soaks into the pan juices. Pick sweet but still reasonably firm pears like Bosc.
Don't cut the squash too small. Cut them roughly into 1 ½-inch cubes so they soften around the same time as the rest but will still have a lovely bite.
Leave the bird alone in the oven—no need to baste it. Let the oven do its work and roast long enough for the flavors to develop.
Let the roasted bird rest before carving. Wait about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
Note that the pan will be crowded, and that's okay. Just make sure that everything is equally coated with a good quality olive oil.

Nutrition Information

Show Details

Serving 1 Calories 251kcal (13%) Carbohydrates 23g (8%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 55mg (18%) Sodium 831mg (35%) Potassium 519mg (15%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 8166IU (163%) Vitamin C 21mg (23%) Calcium 61mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 251 kcal

% Daily Value*

Serving	1
Calories	251kcal	13%
Carbohydrates	23g	8%
Protein	15g	30%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	55mg	18%
Sodium	831mg	35%
Potassium	519mg	11%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	8166IU	163%
Vitamin C	21mg	23%
Calcium	61mg	6%
Iron	1mg	6%