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!




24 comments:

  1. This sounds delicious and right up my street. We had your tenderloin recipe on Saturday night and we both agreed it was the best ever. Have a good week, Diane

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    Replies
    1. Great, Diane! It makes me happy you liked the tenderloin recipe, great!! This chicken is good too, I really liked the roasted onions and squash with it. Thanks, and take care

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  2. Pam, Damn that's a great looking meal! Love chicken and roasted acorn squash... We've never tried roasting anything in one of our skillets. Of course, bacon and butter...both make anything better. Take Care, Big Daddy Dave

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    Replies
    1. Thanks, Dave! Not much beats bacon and butter! Have a good day!

      Delete
  3. look delicious...thank you for recipe.
    have a great day

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    Replies
    1. Thanks, Tanza! You have a good rest of the week!

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  4. looks delicious Pam - I love one pan meals.

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  5. That's one fine looking roasted chicken. I bet the acorn squash was fantastic. That looks like one of those dishes where all you need is your one-pan roasted chicken and some good bread to mop up the juices.

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    Replies
    1. Yep, Ron, mop the juices up with a little bread. I loved the squash and onions! Thanks!

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  6. This looks sensational, and the crispy skin is a bonus.

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  7. Replies
    1. Hi Glotia! Thanks so much, it was a good meal!

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  8. Oh my gosh, how I wish I had this for dinner tonight! What a gorgeous chicken :)

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    Replies
    1. Hi Tricia! It's a great dinner, who doesn't like roast chicken with a few veggies? 😊

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  9. Your photos are such a delight to the eyes!
    Butter, I'm sure, upgrades anything, but I don't use it together with meat in my kitchen for religious reasons. I use, however, red onions in most dishes, including roasted chicken.

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    Replies
    1. Hi Duta! This chicken was good and I love red onions, esp. when roasted. Have a good rest of the week!

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  10. I bet your kitchen smelled good when you made this dish! What a perfect combination of flavors.

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    Replies
    1. It did, Mimi! Thanks for the visit and take care!

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  11. Wow, that looks really delicious! I'll just invite myself over!

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    Replies
    1. Thanks, Joyce! Come on over, there's always room around the table!

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● Baking makes me focus … I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
~~~ Marian Keyes

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Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam



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

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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