HARVEST CHICKEN DINNER
Acorn squash is high in vitamin A. A single serving will more than meet your Recommended Daily Allowance for this vitamin.
1 whole roaster (about 6 pounds)
1/2 cup white wine
1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon Worcestershire sauce
2 large acorn squash
Preheat oven to 350oF. Remove and discard and visible fat from roaster cavity. Remove giblets. Tie drumsticks together and fold wings back. Place chicken in roasting pan. In small bowl, combine wine, sugar, vinegar, oil, rosemary, Worcestershire; brush mixture on roaster, covering entire surface. Roast chicken 45 minutes.
Meanwhile, cut squash into quarters; remove seeds. After 45 minutes cooking time, arrange squash in roasting pan around chicken; fill cavities with a little rosemary mixture. Roast chicken, basting occasionally 1 1/4 to 1 3/4 hours longer (depending on weight) or until juices run clear with no hint of pink when thigh is pierced.
To serve, slice chicken with degreased pan juices and accompany with squash.
Nutrition Figures per Serving
Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate 24 grams. Sodium 162 mg. Cholesterol 153 mg.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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