Tuscan Chicken With Croutons

• 2 None red onions, skin on, halved
• 1 lb winter squash, cut into 1 inch wedges
• 2 tbsp olive oil
• 1 - 3 1/3 lb whole chicken, quartered
• 6 cloves garlic, skin on, crushed
• 4 sprigs fresh rosemary
• 1 None lemon, quartered
• 1 roll ciabatta, torn into small croutons
• 12 None baby plum tomatoes, halved
• 1/2 cup mayonnaise
• None None baby spinach, to serve

1. Preheat oven to 400u0b0F. Toss onion and squash with 1 tbsp oil, season then transfer to a roasting pan and roast for 15 mins. Remove from oven. Arrange chicken, garlic and rosemary around vegetables. Squeeze juice from 1 lemon quarter over chicken then place remaining lemon quarters in roasting pan. Season then roast for 40 mins.
2. Coat ciabatta and tomatoes with remaining oil. Season then add to roasting pan. Bake for another 10-15 mins, until croutons are golden and chicken is cooked through.
3. Squeeze 3 garlic cloves from their skins and mash with a fork. Combine with mayonnaise and a squeeze of roasted lemon. Season to taste. Serve chicken with croutons, vegetables, garlic mayonnaise and baby spinach.

red onions, winter, olive oil, chicken, garlic, rosemary, lemon, roll, tomatoes, mayonnaise, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/22321 (may not work)