Roast Chicken Dinner

For the chicken, preheat oven to 450F. Ask the butcher at the store to spatchcock the chicken for you and save the back one to make soup. Place a wire baking rack inside a sheet tray and place the chicken on top. Season all over with a generous amount of salt and some pepper Separate the chicken skin from the breast meat, and add 2 tablespoons of ghee or room temperature butter under the skin, this will keep the white meat moist. Roast in the oven for 45-50 minutes, rotating the sheet tray after 25 minutes.

Meanwhile, making the squash by cutting into quartered and scooping out the seeds. Season with a shot of avocado oil and a good pinch of salt. Mix the maple syrup, paprika, and turmeric is a small bowl and use a spoon to drizzle all over the squash, putting extra in the middle cavity. Cook in 425F oven for 1 hour on a sheet tray.

Make the refried beans by cooking the onions in a non-stick ceramic pan over medium heat with 1 tablespoon of pork fat. Add a pinch of salt and pepper and cook for 5 minutes then add the garlic and cook another 4 minutes. Drain and rinse the black beans and add to the pan along with the smoked paprika, turmeric, ½ teaspoon salt, and a few cracks of pepper. Cook for 3 minutes then add ½ a cup of water and cook until the liquid is evaporated, about 5 minutes. Mash the beans as much as possible, add them back to the pan with another 2 tablespoons of pork fat and ½ cup of water. Cook over medium-low heat for 5 minutes, or until the beans are thick but still saucy. You may need to add more water. Check for seasoning, the beans will need more salt. Set aside.

Make the yogurt sauce by adding everything to a small bowl along with ¼ teaspoon salt and a few cracks of pepper. Mix well and check for seasoning.

Once the chicken is done, allow to rest under tin foil for 10 minutes before cutting. Serve and enjoy!