1 1/2 lb buttercup or acorn squash, peeled & cut into 1/2-inch rings or slices, then cut crosswise
2 medium onions, cut into 1-inch wedges (2 cups)
1/2 cup butter or margarine, melted
1/4 cup lemon juice
2 tablespoons honey
2 teaspoons dried rosemary leaves, crumbled
1 clove garlic, finely chopped
Instructions
Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.
In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender.
Originally Submitted
10/30/2010
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