Roasted Chicken with Squash and Red Onion
I always serve chicken on Friday night. It’s usually the slow cooked kind, like this, with whatever vegetables are in season or in my freezer. But once in a while, I need something I can arrange in a dish and forget about while it roasts in the oven. This Squash and Red Onion Chicken is just that. It’s fast and easy to throw together and yields something delicious and flavorful. The squash and red onion are noteworthy enough that if you skip the bird, they should become your side dish.
Roasted Chicken with Squash and Red Onions
1 whole chicken, cut into 8
1 butternut squash, trimmed and sliced
2 red onions, peeled and quartered
3 cloves garlic, roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon ground black pepper
3-4 tablespoons olive oil
2-3 sprigs fresh rosemary (or dried)
2-3 sprigs fresh thyme (or dried)
Preheat oven to 425F. In a large baking dish, place the chicken, squash, and red onions. Sprinkle the garlic around. Season with garlic powder, onion powder, salt, and pepper. Pour the olive oil and, using your hands, massage the seasoning into the chicken. Top with the thyme and rosemary and bake uncovered for 30 minutes. Cover, reduce heat to 350F, and cook and addition 90 minutes. Remove from the oven and transfer to a serving platter.