Autumn Roast Chicken

Yield: 6 servings

Ingredients

3-1/2 lbs. broiling chicken

3 lb. acorn squash, cut into 1 inch rings

6 medium onions, cut in half

1 stick butter, melted

1/4 cup lemon juice

2 tablespoons honey

2 teaspoons dried rosemary leaves, crushed

1 clove garlic, finely chopped

Add To

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 510

Calories From Fat: 252

Total Fat: 28g

Total Carbohydrates: 34g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.

Mix remaining ingredients; brush on chicken and vegetables. Roast, uncovered, in 375 degree oven for 1- 1/2 hours, brushing often with herb and butter mixture. Chicken is done when internal juices run clear.

Please note that some ingredients and brands may not be available in every store.

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