Silan Roasted Chicken with Butternut Squash and Dates
1 whole chicken, washed and patted dry
1 large butternut squash, peeled and cut into chunks
10 medjool dates, pitted and halved
1 large red onion, cut into chunks
1/2 cup pure date honey (Silan)
1/3 cup pomegranate molasses
2 tbsp. soy sauce
2 cloves garlic, crushed
2 tbsp. olive oil
2 tbsp. fresh thyme, chopped
Salt and pepper to taste
Thyme sprigs and pomegranate arils for garnish
Season the chicken with salt and pepper and place in a large roasting pan surrounded with the squash, onion and dates.
Combine the remaining ingredients in a small saucepan and bring to a simmer. Cook a few minutes, until reduced and thickened to glaze-like consistency. Pour half the glaze over the chicken and inside the cavity, reserving the other half for basting the chicken. Season the vegetables with salt and pepper and drizzle with olive oil. Roast at 190° until the vegetables are tender, chicken is cooked through, and the skin is crispy and glazed.
Baste the chicken with the reserved glaze towards the end of the cooking time, and serve with extra glaze. Let rest a few minutes before carving.
LA based foodie Jackie Kest enjoys experimenting in the kitchen and creating healthy and delicious recipes for her family and friends.