BIG welcome to fall. My favorite season has unofficially arrived and I’m just thrilled about it. Tonight, after a very very long week, I roasted this lovely chicken, mashed some sweet potatoes, slipped on some nap socks (favorite), and popped a movie in to watch with the kiddos who are visiting for the weekend. Ahhhhhhhhh.
These sweet dumpling squash came from a bit of an informal vegetable swap with a co-worker — I had never actually heard of them before, but they reminded me a lot of acorn squash (easy swap out). The fennel practically candies in the oven and is sooo addictive. Next time I will use two bulbs. Enjoy!
Roast Chicken with Fennel and Squash
Just the Tip / Inspired by Roti n Rice
Here’s what I used:
- 1 5-lb organic chicken
- 2 sweet dumpling squash, seeds removed and cut into 8 wedges
- 1 bulb fennel, top removed and sliced into ¼ inch thick slices
- 1 lemon, halved
- 1 bunch fresh thyme
- 1 head garlic, peeled
- 2-3 tbsp olive oil
- Salt and pepper
Here’s what I did:
- Preheat the oven to 375.
- Rinse the chicken inside and out with cool water. Dry well with paper towels and let sit on the counter for 1/2 hour to completely dry out.
- Stuff the lemon and thyme in the cavity of the chicken. Drizzle a couple of tbsp of olive oil over the chicken and season liberally with salt and pepper. Tie the legs together at the ankle joint with a little kitchen string.
- Scatter the squash, fennel, and garlic in a roasting pan and lay the chicken over top. Drizzle the remaining olive oil over the veggies and season them with salt and pepper as well.
- Roast until the chicken reaches 180 degrees (I used my beloved external digital thermometer as discussed here). Let rest for 15 minutes before carving. Serve with veggies.