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1
Preheat oven to 375 degrees F.
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2
Prepare butternut squash (see note below), red potatoes, onions and garlic as instructed and put in a large mixing bowl along with the mushrooms.
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3
Drizzle the vegetables and mushrooms generously with olive oil.
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Toss until well coated.
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5
Sprinkle the vegetables and mushrooms with salt and pepper to taste; then sprinkle with about half of the parsley, thyme, and rosemary.
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6
Reserve the remainder of the herbs for the chicken.
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Set aside.
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8
Rinse the chicken under cool water.
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Pat dry with a paper towel.
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10
Place the chicken in a large baking dish.
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11
Rub the entire chicken well with olive oil.
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12
Season with salt and pepper on all sides and be sure to sprinkle a little salt and pepper into the chicken cavity.
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13
Sprinkle chicken with the remaining fresh herbs.
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14
If you dont have enough herbs, well then simply chop some more.
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15
Center chicken in the baking dish.
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Surround the chicken with the vegetables and mushrooms.
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17
Any mushrooms that are exposed will most likely get too dry during the cooking process, so put them under the vegetables.
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Bake for 1-1 1/2 hours until the internal temperature of the chicken reaches 165 degrees F on a food thermometer.
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19
To measure this temperature accurately, place the thermometer in the thickest part of the meat and not resting against bone, or in fat or gristle.
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20
I put the thermometer in the thickest part of the breast, however testing the thigh is probably the more accurate or best place to test for doneness.
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If you do not have a thermometer, test the doneness of your chicken by piercing the chicken with a slender knife or a skewer.
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The juices will run clear (no pink allowed) when the chicken is done.
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Note:
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To peel and prepare the butternut squash, cut off both ends (the stem end and the blossom end).
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Cut the squash into two pieces by cutting across the squash separating the neck from the bulbous lower portion.
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This will make the squash easier to handle when peeling.
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Using a good vegetable peeler, peel away the tough outside skin.
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28
I dont know why a vegetable peeler works so well, but it does.
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29
Place peeled squash on a cutting board and slice in half lengthwise.
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30
The bulbous portion of the squash contains the seeds.
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31
Using a spoon, scoop out the seeds.
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32
If the butternut you are using is an heirloom variety, such as Waltham butternut, the seeds can be cleaned, dried, and saved for planting in your garden next year.
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33
Just an FYI.
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34
Cut the squash halves into wide strips.
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35
Then cut across the strips, making large cubes.
