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Roasted Chicken Over Winter Squash




Source of Recipe


kathy


List of Ingredients




Roasted Chicken Over Winter Squash from Kathy


1 large onion, chopped
1 medium red bell pepper, seeded and chopped
4 cup winter squash, cubed (kabocha or any winter squash)
2 tsp fresh thyme, chopped
1/2 tsp salt
1 tsp black pepper , freshly ground (to taste)
1 whole chicken, raw, skinned and split in half
2 tbsp Dijon mustard
1 tbsp unsweetened applesauce


Recipe




1 Preheat oven to 350 degrees F.

2 Spray nonstick cooking spray into a large nonstick pan and heat over medium heat. Sauté the onions and bell pepper until starting to soften, about 3 minutes. Stir in the squash and cook, stirring often, about 4 minutes more.

3 Mix in the thyme, salt, and pepper, then place mixture into a 9 x 13 inch roasting pan.

4 Place the two chicken halves over the squash mixture making sure to cover them.

5 In a small bowl, whisk together the mustard and applesauce. Apply to chicken with a pastry brush. Place chicken in oven and bake until thoroughly cooked, about
1 hour. If using a meat thermometer, place in thigh; chicken is cooked when thermometer registers at 180 degrees F. Let sit out for 10 minutes for easier carving.


Nutrition Facts Makes 8servings
Amount Per Serving Calories 106 Total Carbs 8.7 g
Dietary Fiber 1.6 g Sugars 2.8 g Total Fat 6.5 g
Saturated Fat 1.8 g Unsaturated Fat 4.7 g
Potassium 182.6 mg Protein 3.6 g
Sodium 251.5 mg
Dietary Exchanges
1 Fat, 1/2 Meat, 1/2 Vegetable