Butternut squash roast chicken in La Cloche

One thing I like about winter is the winter veggies. Butternut squash is probably one of my favourite

For an easy to make dinner, I decided to roast my chicken with the squash in the La Cloche.
It only takes about an hour to an hour and 15 mins depending on the size of your chicken. It allows you time to do other things while it's baking and you get a nice and moist chicken when it's all said and done.
Simple and delicious. 

Ingredients

• 1 Whole chicken
• 1-2 Tbsp Minced Garlic
• 1 tsp Oregano
• Salt
• Pepper
• 1 butternut squash
• 1 1/2 tsp Olive oil

Directions 

1. Preheat the oven to 375 Degrees F.
2. Wash the chicken
3. Put 1/2 tbsp of garlic, 1/2 tsp of oregano and 1/2 tsp olive oil on your hand and rub it in-between the skin and the breast meat under the chicken if you're able reach in without breaking
   
   skin. This is similar to what I do to turkey but the chicken skin is much more delicate so I try to be more careful.
4. Salt and pepper the entire chicken and rub 1/2 tbsp garlic and 1/2 tsp oregano over the skin of the chicken.
5. Set it in the la cloche
6. Take the butternut squash and peel it with a peeler.
7. Cut it in half and scoop out the seeds and stingy inside with a spoon.
8. Cut it down to strips about 3/4 inch thick
9. Toss the squash with the rest of the garlic 1 tsp of olive oil and salt and pepper.
10. Put the squash around the chicken. I even put a couple of slices on top of the chicken breast.
11. Cook with the la cloche covered for 45-55 mins depending on your bird size
12. Take off the lid and let it cook for an other 15 mins for color.

Then you're done :)

Categories: Butternut Squash, chicken, La Cloche, nonChinese