Time: 2 hours 5 minutes
Complexity: easily
Servings: 6

This isn't just another light chicken with white wine, but something richer and more piquant. Fragrant roasted garlic, citrusy orange notes, and fragrant tarragon give this bird enough flavor and aroma to make you want to uncork a bottle of red wine to go with it.

Ingredients:

• 1 head of garlic
• 4 tbsp olive oil + extra for drizzling
• 4 fresh tarragon sprigs, coarsely chopped (about 1.5 tbsp) + 1 sprig for serving
• 1 whole chicken weighing 1.5 kg.
• Half an orange
• 2 acorn squash or delicata squash, seeded
• 170 g shiitake mushroom caps, halved

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, acorn squash, shiitake mushrooms, Oranges, garlic, tarragon

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Preparation:

Step 1
• Preheat the oven to 200°C (400°F). Trim the top 0.5 cm off the garlic, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and bake until golden brown, about 40 minutes. Let cool, then peel and puree the cloves to a paste.
Step 2
• Mix half the chopped tarragon with the garlic, season with salt and pepper, then stuff the paste under the skin of the chicken breast and thighs. Sprinkle the chicken cavity with the remaining chopped tarragon, season with salt and pepper. Drizzle the chicken with orange juice and place a squeezed orange in the cavity. Tie the legs together, drizzle with 1 tablespoon of oil, and season with salt and black pepper.
Step 3
• Slice the pumpkin into 1-cm-thick slices. Combine the pumpkin in a roasting pan with the mushrooms and the remaining 3 tablespoons of oil, season with salt and pepper. Place the chicken on top of the vegetables. Roast the chicken until it reaches 160°F (71°C) in the thigh (the thermometer should not touch the bone), 50-60 minutes. Let the chicken rest for 10 minutes before carving. Garnish with a sprig of tarragon.

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