A scrumptious autumn-themed roasted chicken dish, perfect for both casual weeknight dinners and special celebrations. This recipe features a seasoned whole chicken roasted with butternut squash, apples, and aromatic herbs, creating a deliciously crispy, golden brown skin and juicy flavor. Serve it alongside friends and family for a cozy and festive meal.
1. The night before, place the chicken on an elevated roasting dish. Remove the giblets and pat the chicken dry.
2. Cover the chicken with 1/4 cup of salt, ensuring it is evenly distributed over all surfaces, and leave the chicken uncovered in the refrigerator overnight for a dry brine.
3. The next day, remove the chicken from the refrigerator an hour before cooking to bring it to room temperature.
4. Peel the butternut squash, remove seeds, and cut into large pieces. Dice the apples and onion into 1-inch pieces.
5. Add the produce to a roasting dish, coat with olive oil, salt, juice of 1 lemon, 3 tablespoons of maple syrup, and 1/2 cup of dry white wine. Toss to combine evenly.
6. Place the chicken directly on top of the prepared produce, and fill the cavity with herbs, lemon, some butternut squash, apples, and onion.
7. Combine 1/2 cup of unsalted butter with 1 tablespoon each of chopped rosemary, sage, and thyme. Spread it generously over the chicken, including under the skin.
8. Roast the chicken uncovered at 425°F for about 2 hours until the internal temperature reaches 165°F-175°F, basting with the cooking liquids every 15 minutes after adding an additional 1/2 cup of white wine at the 1-hour mark.
9. If the chicken gets too brown but has not reached the desired temperature, loosely cover it with tinfoil.
10. Let the chicken rest for 10-15 minutes before slicing and serving.
