Split Roast Chicken with Veggies
1 (3-4 pound) whole free range chicken, split down the back
2 tablespoons olive oil
1 tablespoon butter
Kosher salt and black pepper
1 peeled and seeded Acorn squash, cut into wedges
6 scallions, ends trimmed
1 brick, wrapped tightly in aluminum foil
Heat the olive oil in a large, heavy-bottomed sauté pan. Swirl in the butter. Season the chicken generously with salt and pepper. Place the chicken into the sauté pan, skin side down. Top with the brick. Allow the chicken to sear until the skin is golden brown. Add the squash to the pan, place in a 375°F to 400°F oven for 30 minutes; add the scallions, flip the chicken over carefully and cook another 10 minutes or until the chicken is done.
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