Name: Roasted Apricot Chicken With Mint and Sage Butternut Squash
Cook time: 20 minutes
Total time: 1 hour and 35 minutes
Yield: 6 servings
Ingredients: 1 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 1/2 teaspoon Spanish paprika; 1 teaspoon sea salt; 1 teaspoon ghee or olive oil; 1 (4- to 6-pound) whole chicken; 3 plum tomatoes, cut into small dice; 1/2 cup chopped dried Turkish apricots; 4 large garlic cloves, minced; 1/4 cup golden raisins; 3 cups Chicken Bone Broth; 1 butternut squash, peeled, cut in half, and seeds removed, cut into small dice; 1 teaspoon olive oil; 1 tablespoon roughly chopped fresh sage; 1 tablespoon roughly chopped fresh mint; 2 teaspoons sea salt

A roasted chicken over a bed of apricots next to a sheet pan.

Photo by Christopher Testani

Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of bone broth with all the leftover bones!

This is also our go-to dish when having guests over. It's simple to prepare, tastes great, and yields quite a bit of food. We love roasted butternut squash, which pairs nicely with the clean flavors of sage and mint, We also love sauces, and this dish streamlines the sauce-making process by combining it with the roasting of the chicken.

Recipe information

Total Time
1 hour and 35 minutes
Yield
6 servings

Ingredients

For the chicken and rub:

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1 1/2 teaspoon Spanish paprika

1 teaspoon sea salt

1 teaspoon ghee or olive oil

1 (4- to 6-pound) whole chicken

3 plum tomatoes, cut into small dice

1/2 cup chopped dried Turkish apricots

4 large garlic cloves, minced

1/4 cup golden raisins

3 cups Chicken Bone Broth

For the squash:

1 butternut squash, peeled, cut in half, and seeds removed, cut into small dice

1 teaspoon olive oil

1 tablespoon roughly chopped fresh sage

1 tablespoon roughly chopped fresh mint

2 teaspoons sea salt

Preparation

Step 1
Prepare the rub and the chicken: Preheat the oven to 375°.
Step 2
In a large mixing bowl, combine the cinnamon, cumin, turmeric, paprika, sea salt, and ghee or oil. Add the chicken to the bowl and, using your hands, work the rub into the chicken, ensuring the entire chicken is coated.
Step 3
In a deep cast-iron pot or slow cooker, combine the tomatoes, apricots, garlic, raisins, and broth. Place the chicken on top of the veggies and place the pot in the oven for 50 minutes, or until the chicken reaches an internal temperature of 150°F.
Step 4
Remove the chicken from the pot and set aside to rest for 15 minutes. Bring the pot with the veggies and broth to a simmer over medium-low heat. Simmer for 10 to 15 minutes or until reduced by half and thickened.
Step 5
Meanwhile, prepare the butternut squash: Toss the squash with the olive oil, sea salt, fresh sage, and mint. Spread out in an even layer on a baking sheet and roast in the preheated oven for 15 minutes, or until knife-tender.
Step 6
To finish the dish: Using a large knife and fork, carve the chicken meat from the carcass. Cut the chicken into bite-size pieces and mix thoroughly into the simmering sauce. Remove from the heat and serve over the roasted butternut squash.
Step 7
Store leftover, refrigerated, for up to 1 week.

Image may contain: Animal, Reptile, Lizard, Plant, Food, Sea Life, and Invertebrate

From Bare Bones Broth Cookbook © 2016 by Katherine & Ryan Harvey. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from Harper Wave.

Recipe notes

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