Magazine article Sunset

Oven Trio: Acorn Squash, Broccoli, a 4-Pound Chicken

Magazine article Sunset

Oven Trio: Acorn Squash, Broccoli, a 4-Pound Chicken

Article excerpt

Roasting is convenient because foods require little attention, as in this maincourse combination. Chicken browns in one pan, squash bakes until tender in another. Midway through cooking, broccoli and broth go in with the chicken to bake. A spiced butter sauces all three. To complete this simple meal, add a salad and fruit for dessert.

Roast Chicken with Vegetables and Sweet-spice Butter 1 broiler-fryer chicken, about 4 pounds 2 acorn squash (1-3/4 lb. each) 1-1/4 pounds broccoli, woody stems removed 2 cups regular-strength chicken broth Cardamom butter (recipe follows)

Twist wing tips of chicken to fold behind the back. Put chicken in a 9- by 13-inch pan. Cut squash in half lengthwise; scrape out seeds. Place cut side down in a greased 10- by 15-inch pan.

Bake chicken and squash together, uncovered, in a 375[deg.] oven for 40 minutes.

Chop broccoli coarsely; spoon around chicken and add broth. …

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