1. Preheat oven to 375 degrees Fahrenheit.
2. Place the acorn squash, sweet potatoes, apple, shallots, red onion, and garlic in a 9- x 13-inch baking pan.
3. Place the chicken quarters on top and season with garlic powder, onion powder, coriander, salt, cinnamon, and pepper. Drizzle the olive oil and vinegar on top and, using your hands, massage the spices into the chicken and vegetables.
4. Bake uncovered at 375 degrees Fahrenheit for 45 minutes. Reduce the heat to 350 degrees Fahrenheit, cover, and bake for another 75 to 80 minutes, or until the chicken is cooked through and the liquid bubbles. Serve hot.
Delicious and super easy! I didn’t have the acorn squash and shallots and red onion, so I just put in a bit more sweet potato and a carrot, and subbed a regular onion for the shallots and red onion. No matter, the flavor was delicious, hearty, and robust.
AmaZing! Made this chicken after my sister in law made it. Was amazing! Everyone loves it
Slow cooker? Hello,
Do you think this could be made in the slow cooker on low? Would love to make this for Shabbat.
Thank you in advance!
Lindsay
Hi Lindsay. I totally would try it. The longer you cook it, the more the chicken will fall off the bone, but if you are good with that, go for it.
Thank you, Chaia!
One pan Autumn Roast Chicken We love this chicken dish and have I made it a few times. Re: the directions, the ingredients list includes 1 tablespoon of wine vinegar, but it is not mentioned anywhere in the directions. I just drizzle it on, but when is it actually to be added?
thanks
HI Elaine,
Sorry for the delay. The vinegar is added with the wine!