Chicken and Squash Roast

Chicken and squash roast

This wonderful comfort food comes from my sister, Sarah Glenn, who inspires me with her creativity in and out of the kitchen -- and she always cooks this roast up with a goodly dose of love!

4-5 lbs of chicken thighs and/or drumsticks

2 tablespoons (or more) chopped fresh rosemary

2 tsp kosher salt

1-2 onions, sliced in rings (for lower acid, celery or possibly mushrooms might be substituted)

2-3 acorn squash, halved and sliced into 1/2 inch-ish slices 

8 garlic cloves, minced (cut for low acid)

olive oil

1/2 cup brown sugar (or maple syrup)

apple rings from 3-4 apples

Mix in small bowl: brown sugar, rosemary and salt.

Brown chicken on all sides so it gets even more crispy in the oven.

Place sliced squash in a very large greased roasting pan in a single layer. Sprinkle garlic on top, then drizzle with olive oil

Put browned chicken on top. Then cover with rosemary/brown sugar mixture. Then on the very top put the sliced onions and apples, if using

Roast 1-1.5 hours in 375 degree oven. Baste if you like.