This roasted chicken recipe is perfect for Thanksgiving, friendsgiving, or a weeknight dinner with family. The chicken is dry brined for crispy skin and flavor, paired with butternut squash, apples, and fresh herbs, all roasted to perfection.
1: Begin by dry brining the chicken overnight with 1/4 cup of salt, covering it all over and leaving it uncovered in the refrigerator.
2: The next day, take the chicken out of the refrigerator 1 hour before roasting to reach room temperature.
3: Prepare the butternut squash by peeling, removing seeds, and cutting it into large pieces.
4: Dice the apples and onion into 1-inch pieces and combine them in a roasting dish.
5: Add olive oil, juice of 1 lemon, 3 tbsp. maple syrup, and 1/2 cup of dry white wine to the produce and toss to combine.
6: Place the chicken on top of the produce and fill its cavity with half of the aromatic herbs, lemon, and some squash, onion, and apples.
7: Combine 1/2 cup of unsalted butter with 1 tsp. each of chopped rosemary, sage, and thyme, and lather it over the chicken.
8: Roast uncovered at 425°F for about 2 hours until the internal temperature reaches 165°F-175°F, basting every 15 minutes after the first hour with 1/2 cup of dry white wine.
9: Allow the chicken to rest for 10-15 minutes before slicing and serving.
