3lb Whole Chicken
3 Pieces of Bacon, 1/2" sliced or 2T. Bacon Fat (you can also use coconut oil, ghee, or olive oil)
1 Small Butternut Squash, peeled, seeded, and cut into 1" cubes*
1 Small Delicata Squash, halved lengthwise, seeded and cut into 1" slices*
2 Large Handfuls of Cleaned, Chopped Chard (I wash and slice this when I get home from the store and keep it in a tupperware in my fridge)
1T. Bay Seasoning (optional, but really good!)
14-16oz Fire-Roasted Salsa (use your favorite salsa)
Sea Salt and Pepper, to taste
Chopped Fresh Cilantro for Garnish
- Preheat oven to 350F.
- Heat a dutch oven (you can also use a crock pot, it will just increase the cooking time).
- Add bacon (or other fat) and cook over medium-high heat while you prep your veggies and bird.
- Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea salt, pepper, and Bay Seasoning (if using). Transfer to pot, breast-side down. While chicken is browning on one side, peel, seed, and chop the squash into 1" cubes.
- Transfer chicken to a plate, add squash to pot and toss with fat to coat. Add chard and toss to coat. Create a little opening (so that the bottom of the pot is exposed for the chicken) and return chicken to the pot. Top everything with a 16oz container of salsa (I used this salsa). Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until chicken is cooked through.
- Serve garnished with cilantro.
This was another one of those meals that was so easy, you really won't believe it. I had my friend, Amethyt, come over tonight for a workout and dinner...I had her do all of the work, just so she would believe how quickly a healthy, tasty meal could come together. This took about 10 minutes to prepare and we were off to do our workout. And, by the time we were finished (about 1 hour), our meal was ready!
I've made a variation of this chicken recipe before, but really love the addition of the Bay Seasoning (you can find different versions of Bay Seasoning or feel free to experiment with your own mix) for it's spiciness and added flavor.
*You can use pretty much any winter squash for this recipe, just make it the equivalent of 1.5-2lbs of squash.