chicken
whole chicken
roast chicken
cast-iron
butternut squash
onions
apple
chipotle
fall
dinner
main dish
healthy recipes
low-carb
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Sweet 'n Spicy Chipotle Skillet Chicken with Bacon, Butternut, Red Onion and Apple

Sweet 'n Spicy Chipotle Skillet Chicken with Bacon, Butternut, R…

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Ingredients

  • 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

Yield

Serves: 4 servings

Preparation

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.