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
- 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!