Treat yourself and your family to a full on Sunday-style chicken dinner.

Best Roasted Chicken and Winter Squash

YIELDS: 8

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS

• 3 delicata squash, halved, seeded and sliced 3/4-inch thick
• 3 celery ribs, cut into 3-inch pieces
• 1 large red onion, cut into wedges
• 2 heads garlic, cut in half crosswise
• 1 bunch fresh thyme (about 20 sprigs)
• 2 tbsp. olive oil
• kosher salt
• Black pepper
• 2 (3 1/2- to 4-lb.) whole chicken, giblets discarded
• 2 lemons, halved

DIRECTIONS

1. Preheat oven to 425 degrees F. Toss together squash, celery, onion, garlic, oil and half of thyme sprigs in a roasting pan. Season with salt and pepper. Arrange in an even layer.
2. Season chickens (including cavities) with 5 teaspoons salt and 2 teaspoons pepper. Stuff cavities with lemons and remaining half of thyme sprigs. Tie legs with kitchen twine and tuck wing tips under. Place on top of squash mixture.
3. Roast until the internal temperature reaches 165 degrees F, 1 hour to 1 hour,10 minutes.
4. Remove chickens and vegetables to a platter; let rest 10 minutes before carving chickens. Reserve 1 head garlic for Cremini-and-Walnut Farro and 3/4 cup pan drippings for Pan-Dripping Vinaigrette.

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