Dinner is: Iron-Skillet Roast Chicken with Acorn Squash, Red Onions and Bacon

How can anyone resist good crisp skin on chicken?  If it’s not crispy, it’s just simply a sad chicken...

Hello, crispy chicken with roasted vegetables and smokey bacon!  Here's a one-pan meal that’s bursting with flavor!

I think after all these years, I finally learned the crispy-skinned-bird secret.  Dry the skin thoroughly with paper towels.  The dryer the chicken skin, the better it will crisp when cooked.  Then roast it at a high temperature to get a nice crust going.  Most of all, don’t fuss with it while it roasts!

A version of this recipe is floating around the internet, this is my rendition, using acorn squash and a little bacon.  Substitute your favorite winter squash and pancetta, if you wish.

It’s an easy recipe thanks to being made totally in one pan, beginning with sweet caramelized red onions, small bits of salty bacon, and mellow acorn squash, ending with the golden, crispy-skinned chicken. 

What’s not to like about that?

Hope you give it a go and like it as much as we did!

Printable recipe

1 3½–4-pound whole chicken
Kosher salt
2 tablespoons butter, melted
2 red onions, cut into wedges through root end
Medium acorn squash, cut into 1½-inch-thick wedges or rounds
2 ounces bacon, chopped into ¼-inch pieces
2 tablespoons olive oil, divided
Seasoned black pepper

Preheat oven to 425°.
Pat chicken dry with paper towels and season generously with salt in cavity of chicken.
Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12" cast-iron skillet on rack. 
Meanwhile, toss onions, squash, bacon, and butter in a large bowl to coat; season with salt and pepper.
Lightly coat chicken with1 tablespoon of oil, sprinkle with salt and pepper.
Drizzle remaining tablespoon of oil into hot skillet (this helps keep the chicken from sticking and tearing the skin).
Place chicken in the center of skillet and arrange squash mixture around.
Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 160°, for 50–60 minutes (temperature will climb to 165° as chicken rests).
Let chicken rest in skillet at least 20 minutes.
Transfer chicken to a cutting board and carve.
Serve with vegetables.


Spicy Roasted Pork Tenderloin

Here’s the scoop:  
crispy on the outside, 
juicy and tender on the inside, 
packed with savory spices!  

Pork tenderloin is great ~ it's healthfully lean and reasonably priced at our local Jewel grocery store, making it affordable for a meal any day, and it's hard to mess up. 

9th Blogiversary and Even More Potatoes!

I’m an impulsive sort of person at times.  Knowing me, Bill, thought this blog would be a passing whim that wouldn’t make it a couple of months…

And here I am ~ still at it, 9 years later!

Fresh Green Beans Cooked to Death with Bacon

I know the trendy sophisticated way is to barely cook green beans so that they have some crunch to them while maintaining their brilliant green emerald-like color.  That’s not my way for an old-fashioned down-home side dish of garden fresh green beans in my kitchen...

I grew up in Louisville ~ I learned to cook fresh green beans the Southern way ~ slow-cooked to death, usually with bacon drippings, a ham hock or bacon like this recipe.  We all know the saying, “bacon makes everything better!”  Pour a little chicken broth in with the seasonings, for a perfect side dish.

Bubba's Oven-fried Cod

This is good and crunchy fish, minus all the fat. 

Bubba just vacationed in London recently and almost had his fill of fish and chips ~ he loved the meal!   Traditionally, fish and chips are served wrapped in paper to soak up all the grease, probably not a good thing.  

Back at home now, to cut the grease and calories, Bubba coats the cod in a corn meal and Parmesan breading and bakes it.  In his cooking, he goes heavy on the spices and seasonings, adjust to your taste. 

Lightened up Chicken Parmesan

I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.  

This recipe is sort of like it, just lightened-up.


Remember the old 
Southern saying, 
“If there’s sugar in the cornbread, 
there’s a Yankee  
in the kitchen!” 
My trusty iron skillet is older than dirt

If you’re looking for a sweet cornbread, you won’t find it here; in my way of thinking, real cornbread is not sweetThis is southern-style corn bread, plenty of buttermilk and sour cream, and not a touch of sugar.  This is some tasty cornbread ~ just ask Bubba...

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...
May 5, 2004...

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014



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