| Prep Time: | 15 minutes | |
| Cook Time: | 1 hours |
Ingredients
1 large onion , chopped
1 medium red bell peppers , seeded and chopped
4 cup winter squash, cubed (kabocha or any winter squash)
2 tsp fresh thyme , chopped
1/2 tsp salt
1 tsp black pepper , feshly ground (to taste)
1 whole chicken, raw , skinned and split in half
2 tbsp dijon mustard
1 tbsp unsweetened applesauce
1 medium red bell peppers , seeded and chopped
4 cup winter squash, cubed (kabocha or any winter squash)
2 tsp fresh thyme , chopped
1/2 tsp salt
1 tsp black pepper , feshly ground (to taste)
1 whole chicken, raw , skinned and split in half
2 tbsp dijon mustard
1 tbsp unsweetened applesauce
Directions 1 Preheat oven to 350 degrees F.
2 Spray nonstick cooking spray into a large nonstick pan and heat over medium heat. Sauté the onions and bell pepper until starting to soften, about 3 minutes. Stir in the squash and cook, stirring often, about 4 minutes more.
3 Mix in the thyme, salt, and pepper, then place mixture into a 9 x 13 inch roasting pan.
4 Place the two chicken halves over the squash mixture making sure to cover them.
5 In a small bowl, whisk together the mustard and applesauce. Apply to chicken with a pastry brush. Place chicken in oven and bake until thoroughly cooked, about 1 hour. If using a meat thermometer, place in thigh; chicken is cooked when thermometer registers at 180 degrees F. Let sit out for 10 minutes for easier carving.
Nutrition Facts | |
| Makes 8 servings | |
| Amount Per Serving | |
| Calories | 106 |
| Total Carbs | 8.7 g |
| Dietary Fiber | 1.6 g |
| Sugars | 2.8 g |
| Total Fat | 6.5 g |
| Saturated Fat | 1.8 g |
| Unsaturated Fat | 4.7 g |
| Potassium | 182.6 mg |
| Protein | 3.6 g |
| Sodium | 251.5 mg |
| Dietary Exchanges 1 Fat, 1/2 Meat, 1/2 Vegetable | |
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