This one pot chicken dish looks really impressive and what we most love about it is how simple is to make. On second thought let us rethink that a little, actually what we love most is how the aroma can evoke beautiful memories and perfumes the whole house.
Course: Main
Author: Judit + Corina
Ingredients
1Organic free-range Chicken – cut along the backbone
2TbspGrapeseed Oilor Olive Oil
1TspGarlic Powder
1TspHimalayan Salt
2TspHungarian Paprika Powder Mild
1TspCurry Powder
1TspCumin
1/2TspCinnamon
1medium Butternut Squash – peeled and chopped into 3/4” cubesor Sweet Potato
1small Red Onion – peeledhalved and thinly sliced
3Garlic Coves – peeled and cut into slices
3Sprigs of Fresh Oregano or 2 Tsp dried Oregano
1/4cupChardonnay or Chicken Broth
Instructions
Preheat oven to 450F.
Place the room temperature chicken on a large cutting board and with a knife or scissors carefully remove the backbone. You can collect it and store it in the freezer for a nice chicken broth.
Press down on the breast with palm of your hand to loosen up the chicken.
In a small bowl blend a little grapeseed oil and the 6 dry spices together and brush the chicken cavity first. Do watch out for bone splinters along the backbone! Then lovingly massage the outer skin all over with your aromatic spice mixture.
Pour the rest of the olive oil into a broiler pan or cast-iron pan or Le Creuset pan.
Peel and cut the butternut squash or sweet potato and add to the oiled pan. Add the sliced onions and the garlic cloves. Tear up the leaves from the half of the fresh oregano and evenly distribute over the vegetables.
Transfer the chicken skin side up on the top of the vegetables.
Bake in the oven for about 35 to 40 minutes or until the thermometer reads 165F at the thickest part of the thigh meat.
Baste a few times during backing.
Remove from the oven and let it rest for 5 minutes before serving.