Thanksgiving Roasted Chicken with Sunflower Crisp Chopped Salad
Thanksgiving Roasted Chicken with Sunflower Crisp Chopped Salad
There is nothing more impressive than serving a succulent and delicious whole roasted chicken. Feed your entire crowd with this comfort food classic paired with Sunflower Crisp chopped salad kit mixed with butternut squash. This cozy dish is perfect for any of your Fall and Winter holiday meals.
Ingredients
- 1 (10.9-ounce) package Fresh Express® Sunflower Crisp Chopped Kit
- 1 (6-ounce) package stovetop stuffing
- 2 raw chickens
- 1/2 cup butter
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large butternut squash, peeled, cut into 1-inch cubes
- 2 tablespoons olive oil
Instructions
- Heat oven to 350° F.
- Remove anything inside the chickens.
- Melt butter in a small saucepan over low heat. Add 1 teaspoon Italian seasoning, paprika, salt, garlic powder and pepper; mix well. Remove from heat.
- Place chickens into a 13x9x2-inch baking dish. Tie legs together and tuck wings under. Baste with the butter mixture.
- Meanwhile, toss the butternut squash in a bowl with the remaining Italian seasoning and olive oil. Arrange in a single layer on a sheet pan. Sprinkle with a little salt.
- Roast chicken for 60 minutes, then add butternut squash to oven and cook for an additional 25 minutes or until tender. Baste chickens with butter mixture every 15 to 20 minutes, roast till a thermometer inserted into the thickest part of the chicken thigh reads 165° F. Remove from oven and cool.
- Tent chickens with foil and let rest for 10 minutes.
- Place the greens from the Fresh Express® Sunflower Crisp Chopped Kits® into a large bowl; add the butternut squash and mix well. Toss with the salad dressing. Add the toppings; toss to combine.
- Serve the roasted chickens with the Sunflower Crisp salad.
Made with
