1 chicken cut into eighths
2 onions, cut into chunks
4 cups butternut squash chunks
freshly ground pepper
1 teasppon sweet paprika
1/4 teaspoon chili powder
3 cloves garlic, minced
1 teaspoon dried tarragon or thyme
1/2 cup honey
1/2 cup water or chicken or vegetable stock
1. Preheat oven to 400 degrees F. Coat a large roasting pan with non stick cooking spray.
2. Trim and discard excess fat for chicken pieces. Arrange chicken, skin side up, in prepared pan. Add onions and squash, tucking them between chicken pieces.
3. Sprinkle with salt and pepper, paprika, chili powder, garlic and tarragon or thyme. Drizzle with honey; rub to coat chicken and vegetables on all sides. Add water to baking dish.
4. Roast, uncovered, for 1 hour and 20 minutes, until glazed and golden. Baste occasionally. If necessary, drizzle in a little water.