Roast Chicken with Fennel and Squash

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
Serves 6

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:

  1. Preheat the oven to 375.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

One thought on “Roast Chicken with Fennel and Squash

  1. rotinrice says:

    Hi Vanessa,

    Thanks for the trackback! I am glad you enjoyed the roast chicken and fennel.

    Biren @ Roti n Rice♥

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