Simply elegant
As the weather turns chilly, I look for Seriously Simple dishes that honor the season. I want to incorporate the smells and colors of the fall months, so I try to include oranges, squashes, and fresh rosemary and thyme.
I often roast a whole chicken, but sometimes I prefer to roast the parts where no carving is required 鈥 especially when I have had a long day. This recipe works well for all those reasons.
I think the secret to moist, crispy chicken is roasting at a high heat (425 F) that allows the chicken to evenly cook the meat and the skin. If the skin is not crisping, you can always turn on the broiler for a minute or two. And if it is getting too brown and crispy, loosely cover it with foil. I like to use a shallow roasting pan to prevent the chicken from steaming rather than browning. A sheet pan works nicely.
You can make the marinade ahead and just pour it over the chicken if you don鈥檛 have time for a full-on, four-hour marinating time. Marinades offer a depth of flavor and can amp up the taste and texture.
This is one of those recipe gems that will become a family favorite. I like the sweet, citrusy orange flavor tempered by the woodsy, fresh rosemary and thyme.
Fresh, peeled and cut-up butternut squash can be found in supermarkets across the country to help make this super easy. You also can substitute the squash with sweet potatoes or yams. Accompany the chicken with steamed spinach, broccoli or green beans. Serve a chilled chardonnay or a pinot noir with this dish.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at .
