Succulent Chicken with Squash

Ashira  Mirsky Recipe By
5
(1)
  • Cooking and Prep: 3 h
  • Serves: 4
  • No Allergens

This chicken dish is a whole meal in a pan! Great for Shabbos, Sukkos, or Yom Tov.

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Chicken Dish

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Dice the shallots and the butternut squash. Place in the bottom of a large roasting pan. Place the chicken on top and season with salt and pepper.

  3. In a mixing bowl, whisk the mustard, vinegars, maple syrup, olive oil, garlic and rosemary. Pour over the chicken and squash. Cover the roasting pan and cook for two hours.

  4. Uncover after two hours and baste the chicken with the juices. Continue to cook for 45 minutes uncovered, or until the chicken is glossy and well-done. Enjoy!

EMAIL
  • Richard Gilbert

    One of our favourites!

    We first came across this recipe in the lead up to Rose Hashanah. We have made it several times since and are looking forward to having It for Shabbat dinner this evening. Over here in the UK we’ve not been able to find a kosher raspberry vinegar so we’ve substituted apple cider vinegar instead, which seems to go well with both the mustard and the red wine vinegar. We’re also substituting carrots for butternut squash tonight since we seem to have so many that needed eating up. Shabbat Shalom from Bushey Heath, Hertfordshire.
    Posted by Richard |December 20, 2019
    0
  • Judith Wexler

    If you can't find raspberry vinegar....

    What's a sub?
    Posted by Wkj |October 11, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Use whatever vinegar you have and you can mix it with a little bit of raspberry jelly.
    Posted by raquel_kosher|October 16, 2019
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Richard Gilbert

    One of our favourites!

    We first came across this recipe in the lead up to Rose Hashanah. We have made it several times since and are looking forward to having It for Shabbat dinner this evening. Over here in the UK we’ve not been able to find a kosher raspberry vinegar so we’ve substituted apple cider vinegar instead, which seems to go well with both the mustard and the red wine vinegar. We’re also substituting carrots for butternut squash tonight since we seem to have so many that needed eating up. Shabbat Shalom from Bushey Heath, Hertfordshire.
    Posted by Richard |December 20, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Judith Wexler

    If you can't find raspberry vinegar....

    What's a sub?
    Posted by Wkj |October 11, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Use whatever vinegar you have and you can mix it with a little bit of raspberry jelly.
    Posted by raquel_kosher|October 16, 2019
    0

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