• 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried, and split, backbone removed
  • 1 tablespoon fresh minced rosemary, or 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper
  • 1 tablespoon coarsely chopped garlic
  • 2 tablespoons extra virgin olive oil
  • 2 sprigs fresh rosemary, if available
  • 1 lemon, cut into quarters
  • + 3 more ingredients
    • 2 pounds peeled butternut squash or other winter squash (weighed after peeling)
    • 4 to 5 cups chicken or other stock
    • Salt and freshly ground black pepper

Time: 45 minutes Place the chicken on a cutting board, skin side down, and press down as hard as you can with your hands to make it as flat as possible. Mix together the rosemary leaves, salt, garlic, and 1 tablespoon of the olive oil and rub this all over the chicken. Tuck some of the mixture ...

View full recipe at SpringPad


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