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Roasted Marinated Taft Farm Chicken

Roasted Marinated Taft Farm Chicken

Chef Douglas Luf

Red Lion Inn, www.redlioninn.com, Stockbridge, MA


  • 1 qt. Rice Wine Vinegar
  • 1 pt. Oil
  • 1/4c. Garlic, minced
  • 1c. Onion, minced
  • 1/2c. Sage, chopped
  • salt & pepper
  • 1 Ea Butternut Squash
  • 2 Ea Spanish Onion
  • 1 ½ Ea Red Peppers
  • ½ T Cinnamon
  • 1/4 Tbsp Nutmeg
  • 1/2 tsp Clove
  • 1/4 tsp Cayenne
  • 3T Bacon fat
  • 1C Apple cider


Marinade: Combine vinegar, oil, garlic, 1 cup minced onion, sage, salt and pepper to form marinade.

Butternut hash: Peel and dice butternut squash into ½ inch cubes. Cut onions and red peppers in ½ inch squares. Saute onions and peppers until just soft in bacon fat. Add butternut. Cook until butternut is soft but not mushy. Season with spices and salt & pepper.

Serve chicken with butternut hash and braised autumn greens.