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!



IRON-SKILLET ROAST CHICKEN WITH ACORN SQUASH, RED ONIONS AND BACON
Printable recipe

INGREDIENTS:
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


METHOD:
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.



Enjoy!




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. 



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

DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 14 ʏᴇᴀʀs...
May 5, 2004...

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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