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  • 1 4-pound chicken
  • Salt
  • About 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch wedges/half moons
  • 1 large or 2 medium red onions, root attached, peeled and cut into 1-inch wedges
  • 1 large or 2 medium firm, tart apples (such as Northern Spy), peeled and cut into 3/4-inch wedges and dressed with juice of 1/2 lemon
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 2 tablespoons thyme, chopped, divided
  • Black pepper
  • 1/4 cup puréed chipotle in adobo
  • 2 rounded tablespoons Acacia honey or maple syrup
  • 4 slices meaty smoky bacon, chopped
  • 1/2 cup apple cider
  • 1/2 cup amber beer


Serves: 4 servings


Salt chicken inside and out, tie legs together and trim wing tips. Refrigerate several hours or overnight uncovered or on the counter for at least 1 hour.

Preheat oven to 425°F.

In a large mixing bowl, toss squash, onions and apples with EVOO to coat lightly, half the thyme, salt and pepper.

Combine chipotle and honey or maple syrup and a drizzle of oil. Slather bird with sauce and season with pepper and thyme.

Heat a cast-iron skillet over medium to medium-high heat. Add bacon and cook to render fat. Remove pan from heat, add vegetables to the pan and set chicken on top. Transfer skillet to oven and roast 1 hour to an internal temperature of 160°F on thermometer.

Let chicken rest 15-20 minutes.

Remove vegetables to platter and place pan on heat, whisk in cider and beer, and cook to reduce pan drippings by half.

Carve chicken into 8 pieces and serve with squash, apples and onions and cider-beer jus.