Roast Chicken with Spaghetti Squash

There are myriad schools of thought about roasting chicken. Some will tell you to cook it as low as 300 or even 250--others insist on doing it quickly at a fiery 500. The Epicurean knows that each method has its advantages--a low temperature is less likely to dry the chicken out, and can yield a succulent result with meat falling off the bone, whereas at a high temperature you're done much faster and end up with a gorgeous golden-brown crispy skin. But the moral of the story is that a whole chicken is a very forgiving creature who will tolerate almost any kind of treatment. The bird I cooked tonight was a bit of an experiment but I'm quite pleased with how it turned out. I started with high heat to brown the skin, then reduced to a moderate 350. I know that with the squash this seems a bit autumnal, but very tasty nonetheless. If you plan on serving these dishes together, I would suggest also serving a salad or something--otherwise the plate will look a bit beige.

Ingredients:
1 six-pound whole chicken
1 spaghetti squash
6 cloves garlic
olive oil
dry whole rosemary
paprika
kosher salt

Preheat oven to 500.

Rinse the chicken with cold water. Place in a roasting pan of appropriate size, with the wings pointed up. Slide a knife between the skin and the meat along the bird's backbone, then cut a couple slits in the skin elsewhere. Garlic cloves go under the skin; toss one or two into the cavity as well. Rub the bird with olive oil, and salt liberally inside and out. Sprinkle with pepper, crushed rosemary, and paprika.

Rinse the squash and cut it in half lengthwise (be careful with that knife!). Scoop out the seeds and stuff in the middle and discard. Rub cooking oil on the surface of a cookie sheet or roasting pan, then place the two halves of the squash, open side down, on said sheet or pan.

Place the chicken and the squash in the oven simultaneously. Cook at 500 for five minutes, then reduce heat to 350.

After 1 hour, remove the squash and allow to cool. When cool, scoop out the flesh and lay aside.

Periodically baste the chicken. It is done when a meat thermometer inserted in the thigh reads 170, and the juices run clear, about 35-60 minutes after the squash comes out of the oven. When done, remove from the oven.

Remove the chicken to a cutting board or the pan in which you cooked the squash. Pour the drippings from the chicken into a medium saucepan over medium heat. Add the cooked squash, stir, and bring to a simmer.

And there you have it. Like I said, the two dishes end up about the same color, but pretty flavorful. I imagine one could use another kind of winter squash, but the spaghetti squash was what I had on hand, and despite its fibrous character it was satisfying, and a good accompaniment to the bird.

Happy roasting.