Source: dLife

Perfectly seasoned roasted chicken over winter squash, peppers, and onions.

Servings

1 large onion , chopped
1 medium red bell peppers , seeded and chopped
4 cup winter squash, cubed (kabocha or any winter squash)
2 tsp fresh thyme , chopped
0.5 tsp salt
1 tsp black pepper , feshly ground (to taste)
1 whole chicken, raw , skinned and split in half
2 tbsp dijon mustard
1 tbsp unsweetened applesauce

1 Preheat oven to 350°F.
2 Coat large skillet with cooking spray and heat over medium. Sauté onions and bell pepper about 3 minutes. Add squash and cook, stirring often, about 4 minutes more.
3 Transfer vegetables to 9" x 13" x 2" roasting pan.
4 In small bowl, mix thyme, salt, and pepper. Sprinkle over vegetables in roasting pan.
5 Place chicken halves over squash mixture making sure to cover them.
6 In small bowl, whisk mustard and applesauce. Apply to chicken with pastry brush. Place chicken in oven and bake until thoroughly cooked, about 1 hour. or until meat thermometer placed in in thigh registers at 180°F.
7 Allow to rest 10 minutes before carving.