Apple Butter Chicken

• 2 apples
• 2 tsp poultry seasoning
• 4 lb whole chicken
• 3 tbsp butter, at room temperature
• 1 tsp salt or 2 tsp coarse salt
• 2 onions
• 1 small butternut squash or package of precut squash pieces

Preheat oven to 450F (230C). Peel apples only if you wish. Slice into thick wedges. Cut out cores. Place in a bowl and sprinkle with 1 teaspoon poultry seasoning. Rub seasoning onto wedges. Remove neck and giblets from chicken. Rinse chicken inside and out. Pat dry with paper towels. Place in a large, shallow-sided roasting pan or on a baking sheet.

Using your finger, carefully loosen a small section of skin from chicken near top of each breast. Insert index finger and carefully lift up skin, making a large pocket but leaving other edges sealed. Spoon about 1 tablespoon butter under skin at top part of each breast. Gently press down on skin to smooth out butter. Smear remaining tablespoon butter over skin on breasts and legs. Sprinkle with remaining teaspoon poultry seasoning and salt. Lightly rub seasonings onto any part that is bare. Stuff apple wedges into chicken cavity.

Roast in center of 450F (230C) oven 20 minutes. Meanwhile, slice onions into quarters. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high 3 to 4 minutes. Peel squash and slice in half. Scoop out seeds and discard. Then slice into 4 to 6 large pieces.

After chicken has roasted 20 minutes, baste with pan juices. Place onions and squash around chicken. Reduce temperature to 425F (220C). Roast, occasionally basting chicken with pan juices and turning veggies, until chicken is golden and a thermometer inserted in thigh reads 160F (71C), 40 to 50 minutes. If squash is tender before chicken is cooked, remove from pan. When done, place chicken on a cutting board and let stand 5 minutes before slicing. Scoop out apple wedges and serve alongside onions and squash.