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Autumn Roast Chicken

Sheryl McGlochlin - Monday, November 14, 2011
2 1/2 to 3 pound broiler-fryer chicken
1/2 cup margarine or butter, melted
1/4 cup lemon juice
2 tablespoons honey
2 teaspoons dried rosemary leaves, crushed
1 clove garlic, finely chopped
3 pounds winter squash, cut into 1-inch rings or slices
6 medium onions, cut into halves

Cut chicken. Place breast side up on rack in shallow roasting pan. Mix margarine, lemon juice, honey, rosemary, and garlic. Arrange squash and onions around chicken. Brush chicken and vegetables with margarine mixture. Roast uncovered in 375 degree oven, brushing chicken and vegetables several times with remaining margarine mixture, until chicken and vegetables are done, about 1 1/2 hours.

6 servings; 520 calories per serving.

Thanks to Julie Clark for submitting


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