ROSEMARY ROAST CHICKEN

Rosemary Roast Chicken image

Ready to take plain roast chicken up a notch? Try this honey-and-rosemary roasted version, tastily trimmed with thick slices of squash and onion.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 6

Number Of Ingredients 8

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Ingredients

3- to 3 1/2-lb whole broiler-fryer chicken
1 1/2 lb buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half
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

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 19 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 3 g, Protein 50 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 1 g