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Pumpkin Pie Spiced Roasted Chicken with Butternut Squash
Pumpkin Pie Spiced Chicken with Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 5½ lb whole chicken
  • olive oil
  • 1 yellow onion
  • 2 tbsp salted butter
  • 1 tbsp pumpkin pie spice plus 1 tsp
  • 1 tbsp kosher salt plus 1 tsp
  • 1 butternut squash
Instructions
  1. Preheat the oven to 450 F.
  2. In a large roasting pan or 9x14 dish, add a drizzle of olive oil. Slice the ends off the onion, halve, peel the skin off and cut into 6 pieces. Scatter the pieces on the bottom of the baking dish.
  3. Remove the giblets from the chicken and pat dry with paper towels. Place chicken on a cutting board. Slice a couple times into the thigh, very deeply to the bone. Carefully, use your fingers to pull up the skin of the breast on one side and add a pat of butter under the skin. Also add a little salt and pumpkin pie spice. Do the same for the other breast.
  4. Rub the 1 tbsp of salt and 1 tbsp pumpkin pie spice all over the outside of the chicken on both sides. Use twine to first tie the legs together at the ends and then place the twine ends between the leg and breast and flip the bird over, tying behind the back. This will help the chicken to cook evenly.
  5. Place the chicken into the oven and set a timer for 15 minutes. Then reduce the heat to 350 F and cook an additional 1 hour and 50 minutes (or if you use a smaller bird, 20 minutes per pound.)
  6. Meanwhile, slice the ends off a butternut squash. Peel the squash with a vegetable peeler or knife. Cut in half longways and scoop out the pulp and seeds. Cut the squash into 1 inch pieces. Place the pieces in a bowl and coat with 1 tsp of pumpkin pie spice and 1 tsp salt. Add a small drizzle of olive oil (about 1 tsp) and toss to coat.
  7. When there are 50 minutes left on the timer, add the squash to the dish all around the sides of the chicken. Cook the remaining time. Let the chicken rest 10 minutes before serving.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2018/10/09/pumpkin-pie-spiced-chicken-with-butternut-squash/