Roast Chicken with Fall Vegetables

In my mind, the simple art of roasting a whole chicken is one of the most comforting and satisfying skills to practice in the kitchen. Getting the timing just right to develop crispy skin while the meat stays moist and tender, is a technique seasoned home chefs should be proud to show off. Over the years, I have gathered many recipe variations for roasted chicken, from the simple to the very complex. This lovely version has a bounty of autumnal flavors roasted in the pan with the chicken, creating an easy to prepare and elegant feast. The fresh herbs and lemon, which fill the house with an inviting aroma while roasting, give extra zing to the flavorful pan juices.

Ingredients:

1 (4-pound) whole chicken

Salt and fresh ground black pepper

1 lemon, quartered

6 sprigs fresh thyme, divided

6 sprigs fresh rosemary, divided

6 fresh sage leaves, divided

3 tablespoons unsalted butter, melted

1 small acorn squash

1 pound Yukon gold potatoes

1 medium yellow onion, cut into 8 lengthwise wedges

8 garlic cloves, peeled

Olive oil

Fresh parsley, finely chopped

Directions:

Preheat the oven to 425 degrees. Pat the chicken dry with paper towels and place in a large (13 x 16-inch) roasting pan. Generously sprinkle the chicken's cavity with salt then stuff with the lemon quarters, 2 sprigs of the thyme, 2 sprigs of the rosemary, and 2 of the sage leaves. Place the chicken breast side up. Use kitchen twine to tie the legs together and tuck the wings under the body. Brush the outside of the chicken all over with the melted butter. Season generously with salt and black pepper.

Peel the acorn squash then cut in half lengthwise and scoop out the seeds. Cut the squash and the potatoes into 1-inch chunks. In a large mixing bowl, combine the squash, potatoes, onion wedges, and whole garlic cloves. Pour 1/3 cup olive oil in the bowl, tossing to combine with the vegetables. Season to taste with salt and pepper. Transfer the vegetables to the roasting pan arranged around the chicken. Place the remaining fresh herbs all around on top of the vegetables.

Roast chicken for 20 minutes, then reduce the temperature to 350 degrees and roast for another 40 to 50 minutes. Periodically while roasting, toss the vegetables in the pan juices. Roast until the chicken is golden brown, and a thermometer inserted in the thighs reads 175 degrees. Transfer the chicken to a cutting board and loosely tent with aluminum foil. Allow the chicken to rest for 12 to 15 minutes.

While the chicken rests, give the vegetables a good stir and roast for an additional 10 to 12 minutes, until golden and tender. Remove pan from the oven and remove the herb stems and toss with fresh parsley. Cut the twine on the chicken and carve into serving pieces. Place chicken and the roasted vegetables on a serving platter. Taste the pan juices and adjust seasoning, adding more salt or pepper if needed. Drizzle some of the pan juices over the top of platter and have a bowl of the remaining juices on the table for serving.

Notes:

You can substitute the squash with other seasonal vegetables such as fennel bulb, celeriac, parsnips, or carrots. In the springtime, try adding asparagus to the pan for the last 15 minutes of roasting after the chicken comes out. In the summer you could do the same thing with green beans.

A crisp salad or sauteed greens would make a lovely side dish to round out this cozy meal.

Enjoy!