Chicken In Acorn Halves Recipes

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ROASTED HALF CHICKEN



Roasted Half Chicken image

Roasted half chicken recipe, crispy skin, and juicy, tender meat. What would you ask more from a simple chicken?

Provided by Adina

Categories     Poultry

Time 50m

Number Of Ingredients 8

2 chicken halves (weighing between 1-1.2 kg/ 2.2-2.6 lbs each)
2 tablespoons olive oil (Note)
1 ½ teaspoon sweet paprika (or 2 teaspoons if using only sweet paprika)
¼ teaspoon hot paprika
¼ teaspoon smoked paprika (optional (either hot or sweet, to taste))
½ teaspoon garlic powder
¾ teaspoon fine sea salt
some black pepper

Steps:

  • Prepare the chicken: Remove the chicken from the refrigerator 30 minutes before cooking. If you need to cut a whole chicken in half, see the instructions in the blog post.
  • In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  • Mix the olive oil and all the spices. Add a little more oil, if necessary, to obtain a mixture that is easy to brush.
  • Season: Place the chicken halves on the baking tray skin-side down. Brush the chicken generously with the spice mixture. Flip the halves and brush the skin all over, including under the wings and under the legs. Arrange them on the tray, making sure that they don't touch each other.
  • Roast for 35-40 minutes and check if the chicken is cooked through. It should be golden brown and crispy, and the inner temperature should be 74 C/ 165 F. You can also check by piercing the chicken in the thickest part of the thigh with a toothpick; the juices should run clear.
  • Crisp: For extra color and crispiness, you can turn on the grill function of your oven for the last 1-2 minutes of the cooking time. In this case, keep a close watch; you don't want the skin to scorch.
  • Rest for about 5 minutes and serve.

Nutrition Facts : ServingSize 1 /4 of the chicken, Calories 423 kcal, Carbohydrate 1 g, Protein 41 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 132 mg, Sodium 520 mg, Fiber 1 g, UnsaturatedFat 18 g

BAKED CHICKEN AND ACORN SQUASH



Baked Chicken and Acorn Squash image

This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 small acorn squash (1-1/4 pounds each)
2 to 4 garlic cloves, minced
2 tablespoons canola oil, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, undrained

Steps:

  • Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

Nutrition Facts :

ARIZONA CHICKEN IN ACORN SQUASH



Arizona Chicken in Acorn Squash image

Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. -Martha Sparlin, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
6 teaspoons butter
2 cups cubed cooked chicken
1-1/4 cups (5 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/2 cup chopped celery
1/2 cup sour cream
1/3 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cut into 12 slices
6 tablespoons slivered almonds, toasted

Steps:

  • Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

Nutrition Facts :

CHICKEN IN ACORN HALVES



Chicken in Acorn Halves image

This is a pretty "one dish" meal where the dish is edible. Or serve surrounded by your favorite pasta noddles.

Provided by vverkin925

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

2 acorn squash (approx 1 1/2 lbs each)
4 tablespoons butter or 4 tablespoons margarine
2 cups cubed cooked chicken
4 green onions, chopped without tops
1 (2 1/2 ounce) can sliced green olives
1 1/3 cups grated cheddar cheese
1/2 cup chopped celery
1 (4 ounce) can green chilies, diced
1 teaspoon ground cumin
1 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/2 teaspoon paprika
1/2 cup sour cream
1 medium ripe avocado, pitted and cut into 8 slices
1/2 cup toasted sliced almonds

Steps:

  • Cut each squash in half lengthwise, remove seeds and cut a thin slice off the bottom so they will"sit" nicely when served.
  • Spread butter over entire cavity of each half and place cut side down on a cookie sheet.
  • Bake at 350 degrees for 45 minutes.
  • While the squash is baking, combine all the remaining ingredients except the avacado and almonds.
  • Mix well.
  • When squash is finished, remove from oven, turn upright and fill with equal amounts of filling.
  • Top each half with 2 slices of avacado and sprinkle with almonds.
  • Return to oven and bake for 25 minutes.

Nutrition Facts : Calories 747.7, Fat 54.3, SaturatedFat 22.4, Cholesterol 135.1, Sodium 684.2, Carbohydrate 37, Fiber 10.4, Sugar 3.6, Protein 35.7

MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA



Miso-Butter Roast Chicken With Acorn Squash Panzanella image

This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.

Provided by Kendra Vaculin

Categories     Thanksgiving     The Way We're Cooking Now     Dinner     Chicken     Squash     Sage     Rosemary     Butter     Pepper     Apple     Onion     Vinegar     White Wine     Roast     Peanut Free     Tree Nut Free     miso

Yield 4 servings

Number Of Ingredients 23

Chicken and panzanella:
1 (3½-4-lb.) whole chicken
2¾ tsp. kosher salt, divided, plus more
2 small acorn squash (about 3 lb. total)
2 Tbsp. finely chopped sage
1 Tbsp. finely chopped rosemary
6 Tbsp. unsalted butter, melted, plus 3 Tbsp. room temperature
¼ tsp. ground allspice
Pinch of crushed red pepper flakes
Freshly ground black pepper
⅓ loaf good-quality sturdy white bread, torn into 1" pieces (about 2½ cups)
2 medium apples (such as Gala or Pink Lady; about 14 oz. total), cored, cut into 1" pieces
2 Tbsp. extra-virgin olive oil
½ small red onion, thinly sliced
3 Tbsp. apple cider vinegar
1 Tbsp. white miso
Gravy and assembly:
¼ cup all-purpose flour
2 Tbsp. unsalted butter, room temperature
¼ cup dry white wine
2 cups unsalted chicken broth
2 tsp. white miso
Kosher salt, freshly ground pepper

Steps:

  • Chicken and panzanella:
  • Pat chicken dry with paper towels, season all over with 2 tsp. salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.
  • Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into ½"-thick wedges; arrange on a rimmed baking sheet.
  • Combine sage, rosemary, and 6 Tbsp. melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and ½ tsp. salt and season with black pepper; toss to coat.
  • Add bread, apples, oil, and ¼ tsp. salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.
  • Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.
  • Place a rack in middle and lower third of oven; preheat to 425°F. Mix miso and 3 Tbsp. room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes. (Temperature will climb to 165°F while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.
  • Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.
  • Gravy and assembly:
  • Using your fingers, mash flour and butter in a small bowl to combine.
  • Set reserved skillet with chicken drippings over medium heat. You should have about ¼ cup, but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6-8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.
  • Serve chicken with gravy and squash panzanella alongside.

CHICKEN STUFFED ACORN SQUASH



Chicken Stuffed Acorn Squash image

Make and share this Chicken Stuffed Acorn Squash recipe from Food.com.

Provided by Derf2440

Categories     Chicken

Time 1h7m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup water
1 medium acorn squash, cut in half, seeds removed
vegetable oil cooking spray
1/2 lb ground chicken, ground breast
1/4 cup red onion, chopped
1/4 cup fennel bulb, chopped
1/4 cup dried cranberries
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/2 teaspoon pepper, fresh ground
1/2 cup plain fat-free yogurt
1/2 cup sharp cheddar cheese, grated

Steps:

  • Preheat oven to 400f degrees.
  • Add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
  • Spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
  • Add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
  • Add the yogurt and stir thourgh, cook for another 2 minutes.
  • Fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
  • Sprinkle cheese over tops and return to oven for a further 10 minutes.

Nutrition Facts : Calories 418.4, Fat 19.1, SaturatedFat 8.7, Cholesterol 128.4, Sodium 597.4, Carbohydrate 32.6, Fiber 4.9, Sugar 6.2, Protein 32.7

BAKED APRICOT CHICKEN



Baked Apricot Chicken image

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Provided by SHANG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 12

Number Of Ingredients 4

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the jam, dressing and soup mix. Mix together.
  • Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g

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