Lemon-Herb Roasted Chicken With Acorn Squash
- Prep Time: 15 mins
- Cook Time: 90 mins
- Total Time: 1 hour 45 mins
- Yield: 4-6 1x
- Category: Dinner
- Cuisine: Gluten Free
Ingredients
Scale
- 1 4-6 lb Whole Chicken (I used 4.5 lb)
- 1/4 cup fresh Lemon Juice (about 1 large lemon)
- 1/4 cup Olive Oil
- 1/2 tsp ground Sea Salt
- 1/2 tsp ground Black Pepper
- 1 Lemon quartered
- 1 bulb of Garlic peeled
- 1 large handful fresh Thyme
- 1 large handful fresh Rosemary
- 1 large handful fresh Sage
- 1 small Acorn Squash quartered (stems and seeds removed)
Instructions
- Preheat oven to 425 degrees.
- Rinse inside and outside of Chicken and place breast side up in a 6 Qt Dutch Oven.
- In a small dish mix Lemon Juice and Olive Oil together and brush inside and outside of Chicken.
- Rub Salt and Pepper on outside of Chicken.
- Stuff Chicken with Lemon and Garlic.
- Take half of each handful of Thyme, Rosemary, Sage, and stuff into the Chicken.
- Take the other half of the herbs and finely chop, then spread over the top of the Chicken.
- Place Acorn Squash wedges on sides of the Chicken.
- Bake 90 minutes uncovered or until internal temp of Chicken is 165 degrees.
- Remove from oven.
- Spoon drippings from bottom of pan on top of Chicken and Squash.
- Cover and let sit 20 minutes (this will keep the Chicken extra juicy).
- Serve and Enjoy!
