IRON-SKILLET ROAST CHICKEN WITH ACORN SQUASH, RED ONIONS AND BACON

Recipe by Pam's Midwest Kitchen Korner

INGREDIENTS:

1 3½–4-pound whole chicken

Kosher salt

2 tablespoons unsalted butter, melted

2 red onions, cut into wedges through root end

Medium acorn squash, cut into 1½-inch-thick wedges or rounds

1½ ounces bacon, chopped into ¼-inch pieces

3 tablespoons olive oil, divided

Seasoned black pepper

METHOD:

Preheat oven to 425°.

Pat chicken dry with paper towels and season generously with salt in cavity of chicken.

Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12" cast-iron skillet on rack.

Meanwhile, toss onions, squash, bacon, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.

Lightly coat chicken with half of remaining oil, sprinkle with salt and pepper.

Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin).

Place chicken in the center of skillet and arrange squash mixture around.

Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 50–60 minutes (temperature will climb to 165° as chicken rests).

Let chicken rest in skillet at least 20 minutes.

Transfer chicken to a cutting board and carve.

Serve with vegetables.

Enjoy!