Sweet Lemony Rosemary Roasted Chicken with Butternut Squash


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foodChicken-impThis chicken was sweet and sour at the same time, and it turned out so moist! It was also the first time I’ve ever roasted a chicken, so double win!

Sweet Lemony Rosemary Roasted Chicken with Butternut Squash // makes 2 chickens

  • 1 cup brown rice syrup
  • 1/2 cup olive oil
  • juice of 6 lemons
  • zest of 1 lemon
  • ~ 10 sprigs of rosemary, chopped
  • 4 whole sprigs of rosemary
  • 2 butternut squashes
  • 2 onions
  • 2 whole, organic chickens
  1. Preheat the oven to 425F.
  2. Quarter the onions and dice the butternut squashes.
  3. Whisk the brown rice syrup, olive oil, lemon juice, lemon zest and chopped rosemary in a mixing bowl.
  4. Divide half the onions and butternut squashes among two roasting pans (I made my own by putting a rack in a deep baking dish). Put the rosemary sprigs on the vegetables.
  5. Put the chickens on each rack.
  6. Pour and massage half the sauce over each chicken, then flip the chicken and pour the rest.
  7. Put the chicken breast side up on the pan.
  8. Place the pans in the oven and roast/bake for 1 hour to 1 hour and 15 minutes.
  9. Test with a thermometer at the end of the hour to make sure the chickens are cooked. Once cooked, let rest about 15 minutes before eating!

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