Harvest Chicken Dinner
By: Anonymous
Published: Monday, February 22, 2010 - 12:05pm

Ingredients




1 whl roaster (about 6 pounds)
1/2 cup white wine
1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon Worcestershire sauce
2 lrg acorn squash

Preparation

1 Preheat oven to 350F. Remove and discard and visible fat from roaster cavity. Remove giblets. Tie drumsticks together and fold wings back. Place chicken in roasting pan. In small bowl, combine wine, sugar, vinegar, oil, rosemary, Worcestershire; brush mixture on roaster, covering entire surface. Roast chicken 45 minutes. 2 Meanwhile, cut squash into quarters; remove seeds. After 45 minutes cooking time, arrange squash in roasting pan around chicken; fill cavities with a little rosemary mixture. Roast chicken, basting occasionally 1 1/4 to 1 3/4 hours longer (depending on weight) or until juices run clear with no hint of pink when thigh is pierced. 3 To serve, slice chicken with degreased pan juices and accompany with squash.