Roasted chicken is one of my favorite meals. It tastes delicious, somehow seems incredibly fancy, yet it couldn’t be more simple to make. Couple that with the fact that it’s very inexpensive, and I’m a happy camper. In the past I shared another roasted chicken recipe and while I love that variation, the one I’m about to share is even more comforting and homey. I’m thinking it’s simply due to the earthiness of the baby red potatoes and warmth of the autumnal acorn squash. I hope you make this meal and enjoy it as much as we do (even Baby loves it!). I serve this dinner with a mixed green salad tossed in a simple dijon vinaigrette.
Roasted Chicken with Balsamic Acorn Squash
- 8 organic chicken* drumsticks
- 2 baby red potatoes, quartered or halved based on size
- 1 small acorn squash
- 2 tablespoons olive oil
- paprika
- 1 tablespoon dried rosemary
- 1/8 teaspoon fine sea salt
- balsamic vinegar
Preheat oven to 450 degrees. Place the chicken drumsticks skin side up on a large rimmed baking sheet. Cut the acorn squash in half, scoop out the seeds and gunky innards and quarter (be sure to compost; it may turn into volunteer squash in next year’s garden!). Arrange on sheet. Next wash the potatoes and pierce each several times with a fork. Quarter or halve depending on size and place on sheet. Drizzle olive oil over the chicken, squash and potatoes. Sprinkle salt over all. Generously sprinkle the chicken with paprika. Crumble the dried rosemary over the potatoes and acorn squash. Pop in the oven for about 50-60 minutes, or until the potatoes and squash are easily pierced with a knife. Once baked, remove from oven and pour a small amount of balsamic vinegar into the shallow center of each squash. Once the squash has absorbed the vinegar, the meal will be cooled enough to enjoy. Mangia!
* We’ve all heard about the importance of purchasing organic meat, dairy and produce. Here’s why I choose to do so. I have found New Seasons to have the best selection, the best price and hands down the best taste. So when Pacific Village goes on sale, I stock up and simply freeze the desired amount in individual bags. Each week I pull a package out of deep freeze and come chicken night, it’s ready to go!
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12 Responses to “roasted chicken with balsamic acorn squash”
absolute deliciousness. thanks for sharing.
how seasonal + lovely!
xo Alison
That looks amazing! Confession: I have never successfully roasted a chicken. That is something I really must do.
Danielle I haven’t either! I haven’t even tried but I fully intend to roast a whole chicken soon.
yummmm! this looks sooo good. funny comments here, because i’ve ONLY roasted a whole chicken. heh heh. recently started doing it in our big cast iron pot with the lid on after my mom told me to use aluminum foil to keep it jucier. btw, it does take a whole chicken several days to defrost (a surprise to me)!
Oh blog about it Kendra! I’d love to know any tips or tricks you have.
Mmmm. Looks yummy. I discovered this summer that roasting vegetables is my new favorite thing to do — with a roasted eggplant and tomato soup from Martha Stewart. Now I roast everything! Can’t wait to try this.
We made this for dinner last night and it was so freakin’ delicious! I’m already starting to think of variations and other flavour combinations that would also be yummy. Thank you for sharing the recipe!
Oh Mala I’m so glad that you made this and happy that you told me about it! I always love it when people let me know how their version turned out. Isn’t it so simple to make? And “freakin’ delicious” is the perfect way to describe the meal. If you tried out different flavor combinations I’d love to know how you like it. I was thinking orange chicken and squash with butter and brown sugar for a sweeter combo would be good. Or even spicy with sweet.
on May 17th, 2011 at 9:12 pm #
[...] seasoning liberally in dressings, pasta sauces and marinades. I also sprinkle it across eggs, roasted chicken and vegetables, and when I’m feeling more ambitious, to mayonnaise and butter when making [...]
on October 10th, 2011 at 1:22 pm #
[...] 1. Roasted Chicken with Balsamic Acorn Squash [...]
I am now making the acorn squash to go with the meatloaf I mixed up. Thank you Kimberly!!!