Honey Roasted Chicken with Squash and Onion

Honey Roasted Chicken with Squash and Onions


  • 1 chicken cut into eighths
  • 2 onions cut into chunks
  • 4 cups of butternut squash chunks
  • kosher salt
  • freshly ground pepper
  • 1 teaspoon of sweet paprika
  • 1/4 teaspoon of chili powder
  • 3 cloves of garlic, minced
  • 1 teaspoon of dried tarragon or thyme
  • 1/2 cup of honey
  • 1/2 cup of water or chicken or vegetable stock


  1. Preheat oven to 400 degrees. Coat a large roasting pan with nonstick cooking spray.
  2. Trim and discard excess fat for the chicken pieces. Arrange the chicken skin side up in the prepared pan. Add onions and the 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 the chicken and vegetables on all sides. Add water to the baking dish.
  4. Roast uncovered for 1 hour and 20 minutes, until glazed and golden. Baste occasionally. If necessary, drizzle in a little water.  

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Lesley Wolman

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