Spatchcock Chicken with Roasted Grapes and Squash | Schnucks
Spatchcock Chicken with Roasted Grapes and Squash Spatchcock Chicken with Roasted Grapes and Squash

This one-pan dinner is deeply rich in fall flavors with seasoned chicken, sweet grapes, and roasted squash.

1H 20M 6
Nutrition facts: 520 29G 120MG 120MG 35G 3G 32G
Ingredients: 1 (3 1/2 - 4 lb.) whole chicken, butterflied 2 tbsp. Schnucks olive oil, divided 1 tbsp. McCormick Crushed Red Pepper Oregano and Garlic All Purpose Seasoning 2 acorn squash 1 1/2 lbs. fresh grapes 3 springs rosemary, plus more to garnish 3 smashed garlic cloves Instructions: Preheat oven to 450 degrees. Rub chicken all over with 1 tablespoon oil and seasoning. Halve squash, remove seeds and slice crosswise into 1/4-inch slices. Toss grapes and squash with remaining oil and season with salt and pepper, if desired. Set aside. Add chicken, rosemary and garlic to a roasting pan and cook 25 minutes. Remove from oven, add squash and grapes to pan and continue to cook until chicken’s internal temperature reaches 160 degrees and squash is tender, 20-25 minutes. Let rest 10 minutes before serving. Garnish with additional rosemary, if desired.

Spatchcock Chicken with Roasted Grapes and Squash

Chicken, Dinner, Flavors Of Fall, One-Pot Wonder, Oven-Baked

This one-pan dinner is deeply rich in fall flavors with seasoned chicken, sweet grapes, and roasted squash.

1H 20M

6

This one-pan dinner is deeply rich in fall flavors with seasoned chicken, sweet grapes, and roasted squash.

spatch•cock (noun): poultry that has been split open and cooked.

Ingredients

  • 1 (3 1/2 - 4 lb.) whole chicken, butterflied
  • 2 tbsp. Schnucks olive oil, divided
  • 1 tbsp. McCormick Crushed Red Pepper Oregano and Garlic All Purpose Seasoning
  • 2 acorn squash
  • 1 1/2 lbs. fresh grapes
  • 3 springs rosemary, plus more to garnish
  • 3 smashed garlic cloves

Instructions

  1. Preheat oven to 450 degrees. Rub chicken all over with 1 tablespoon oil and seasoning.
  2. Halve squash, remove seeds and slice crosswise into 1/4-inch slices. Toss grapes and squash with remaining oil and season with salt and pepper, if desired. Set aside.
  3. Add chicken, rosemary and garlic to a roasting pan and cook 25 minutes. Remove from oven, add squash and grapes to pan and continue to cook until chicken’s internal temperature reaches 160 degrees and squash is tender, 20-25 minutes. Let rest 10 minutes before serving. Garnish with additional rosemary, if desired.

Cook's Wisdom

BRILLIANT BUTCHERY

We will gladly butterfly your chicken, free of charge. Just ask your butcher!

      Leftovers to Nextovers

      Use leftover prepared chicken to make Fresh Fall Chopped Salad or Autumn Pot Pie Galette.

          Nutrition Facts

          520 CALORIES Per Serving

          FAT: 29G

          SATURATED FAT: 7G

          CHOLESTEROL: 120MG

          SODIUM: 120MG

          CARBOHYDRATES: 35G

          FIBER: 3G

          SUGAR: 19G

          PROTEIN: 32G

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