Popular
Latest From the Show
Sweet 'n Spicy Chipotle Skillet Chicken with Bacon, Butternut, R…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 4-pound chicken
- Salt
- About 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch wedges/half moons
- 1 large or 2 medium red onions, root attached, peeled and cut into 1-inch wedges
- 1 large or 2 medium firm, tart apples (such as Northern Spy), peeled and cut into 3/4-inch wedges and dressed with juice of 1/2 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- 2 tablespoons thyme, chopped, divided
- Black pepper
- 1/4 cup puréed chipotle in adobo
- 2 rounded tablespoons Acacia honey or maple syrup
- 4 slices meaty smoky bacon, chopped
- 1/2 cup apple cider
- 1/2 cup amber beer
Yield
Serves: 4 servings
Preparation
Salt chicken inside and out, tie legs together and trim wing tips. Refrigerate several hours or overnight uncovered or on the counter for at least 1 hour.
Preheat oven to 425°F.
In a large mixing bowl, toss squash, onions and apples with EVOO to coat lightly, half the thyme, salt and pepper.
Combine chipotle and honey or maple syrup and a drizzle of oil. Slather bird with sauce and season with pepper and thyme.
Heat a cast-iron skillet over medium to medium-high heat. Add bacon and cook to render fat. Remove pan from heat, add vegetables to the pan and set chicken on top. Transfer skillet to oven and roast 1 hour to an internal temperature of 160°F on thermometer.
Let chicken rest 15-20 minutes.
Remove vegetables to platter and place pan on heat, whisk in cider and beer, and cook to reduce pan drippings by half.
Carve chicken into 8 pieces and serve with squash, apples and onions and cider-beer jus.