Peter’s Roasted Chicken

I always cook chicken whole. I never buy cuts, as they are never as tasty or as juicy as cooking the whole bird. Here’s a low prep time way to roast an amazing chicken.

Ingredients:

• 1 whole chicken
• Acorn Squash

1. Remove the chicken from its wrapper, along with the diaper and the giblet bag inside.
2. Peel the outer layer off of a med to large onion and put it inside the cavity, I also recommend fresh garlic. Put the chicken in a roasting pan, breast up. Sprinkle some salt on top, if you are using foil to cover the chicken, lightly drizzle olive oil on the skin to prevent the foil from sticking. Cover the chicken and cook for two and a half hours at 385 degrees, uncover and cook for thirty minutes more. (Cook times may vary slightly based on size of chicken and oven)
3. Slice an acorn squash in half, remove the seeds from the center and add butter and fresh garlic to the upturned centers. Cover each half with foil, and place in the oven for the last 75 minutes of the chickens’ cook time.

The chicken should fall off the bone, the skin should be crispy golden brown, and you have the tastiest onion and garlic inside for some extra flavor. You can scoop out the squash from it’s husk and serve it mashed with the garlic, or just serve the entire half and enjoy!