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

Directions

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!

Recipe tags

Butternut squash Chicken Glazed chicken Gluten free One pan One pot Raspberry Roast chicken Succos Succot Sukkos

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Judith Wexler

4 years ago

If you can’t find raspberry vinegar…. What’s a sub?

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So}mouwmin

Admin

Reply to Judith Wexler

4 years ago

Use whatever vinegar you have and you can mix it with a little bit of raspberry jelly.

chana robbins

1 year ago

Can i freeze this ahead of time?

Raquel Admin

Admin

Reply to chana robbins

1 year ago

Yes

Richard Gilbert

3 years ago

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.