Roasted Garlic and Orange Roast Chicken

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   1.

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   Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt.

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   Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes.

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   Let cool, then peel and smash the cloves into a paste.

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   2.

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   Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken.

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   Slice the skin on the thighs, then coat with the paste.

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   Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper.

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   Squeeze the orange over the chicken and put the orange in the cavity.

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    Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.

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    3.

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    Cut the squash into 1/2-inch slices.

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    Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper.

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    Place the chicken over the vegetables.

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    Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes.

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    Let stand 10 minutes before carving.

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    Garnish with a tarragon sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.