Lemon Rosemary Roasted Chicken with Savory Acorn Squash

This easy roasted chicken with acorn squash recipe from our September 2014 meal plan will leave you with plenty of delicious leftovers for the week!
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Lemon Rosemary Roasted Chicken with Savory Acorn Squash Mash

Lemon Rosemary Roasted Chicken with Savory Acorn Squash Mash

TIP: Roast acorn squash seeds for use in our Two-Week Meal Plan. Spread seeds on a small baking sheet and bake at 375°F until golden, 10 to 15 minutes.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 5 1/2 lb whole chicken, giblets removed
  • 1/4 tsp plus 1/8 tsp coarse sea salt, divided
  • 1/4 tsp ground black pepper
  • 10 sprigs fresh rosemary, divided
  • 1 lemon, sliced into rounds
  • 3 cups chopped acorn squash (peel on), seeds removed and reserved
  • 1 oz all-natural turkey bacon
  • 1 large egg, whisked
  • 2 tsp safflower or olive oil
  • 3 tbsp shredded Gruyère cheese

Preparation

  1. Preheat oven to 425°F. Pat chicken dry with paper towels and season with 1⁄4 tsp each salt and pepper. Remove rosemary leaves from 4 stems and roughly chop; rub over outside of chicken, making sure to get under skin. Stuff chicken with remaining 6 whole sprigs rosemary and lemon. Transfer to a roasting pan with a rack and bake for 15 minutes. Reduce heat to 375°F and bake until an internal thermometer registers 165°F when inserted in thickest part of chicken, about 11⁄2 hours.
  2. Meanwhile, fill a large pot with water. Add squash, cover and bring to a boil. Reduce heat to a simmer and cook until soft, about 15 minutes; drain. On a cutting board, slip off peels from squash. Return to pot.
  3. Meanwhile, heat a medium nonstick skillet on medium-low. Add bacon and cook, turning once, until crisp, about 5 minutes per side. Transfer to a cutting board and chop into small pieces.
  4. To squash, add egg, oil and remaining 1/8 tsp salt. With a potato masher, mash until smooth. Transfer to a small baking dish and top with bacon and cheese.
  5. Once chicken is done, remove from oven, transfer to a clean cutting board and cover loosely with foil; let rest for 15 minutes. Reduce oven heat to 350°F and add squash mixture to oven. Bake for 15 minutes. Serve chicken with squash mixture.

Nutrition Information

  • Serving Size: 4 oz roasted chicken without skin and 2/3 cup acorn squash mixture
  • Calories: 326
  • Carbohydrate Content: 11 g
  • Cholesterol Content: 159 mg
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 38 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 294 mg
  • Trans Fat Content: 4 g
  • Unsaturated Fat Content: 45 g