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No. 46 Roasted Chicken with Bourbon-Glazed Squash

  • Difficulty Moderate
  • Time 2 hours 30 minutes
Spiceology x Maker's Mark 46® Roasted Chicken with Bourbon Glazed Squash

Click play to watch the above recipe video!

Spring, summer, fall, winter – no matter what the season this No. 46 Roasted Chicken and Bourbon-Glazed Squash a certifiable crowd pleaser. Sure, you’ll have a few more squash options in fall, but this recipe will find it’s way into your regular rotation. The star of this dish is the Spiceology x Maker’s Mark 46® No.46 Bourbon-Inspired Spice Blend wet rub that coats the bird; pair it with bourbon-glazed roasted squash and you have a cozy, ultra-flavorful reason to gather around the table together.

Not up for roasting a whole chicken – the Bourbon-Glazed Squash can be plated with pork, beef – pretty much any other main and be delicious.

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No. 46 Roasted Chicken with Bourbon-Glazed Squash

  • Author: Chef Lynette
  • Prep Time: 30 minutes
  • Cook Time: 2.5 hours
  • Total Time: 30 minute



For the Chicken:

  • 3 lb whole chicken, giblets removed
  • 1/4 cup Spiceology x Maker’s Mark 46 No. 46 Spice Blend
  • 1/4 cup olive oil
  • 1/2 Cup butter or margarine, divided
  • 1 stalk celery, chopped
  • 1 each carrot, peeled and chopped
  • 1 each yellow onion, peeled and diced
  • 1/2 cup Maker’s Mark 46 Bourbon (optional)

For the Bourbon-Glazed Squash

  • 1/2 cup Butter
  • 2 pounds Fresh pumpkin (carrots, acorn, kabocha, or butternut squash can be substituted), cut into 3/4 inch cubes
  • 1/2 tsp Kosher salt
  • 1/2 cup Maker’s Mark 46 Bourbon
  • 1/4 cup Brown sugar
  • 2 tablespoons Spiceology x Maker’s Mark 46 No. 46 Spice Blend


For the Chicken:

  1. Preheat oven to 350 degrees F
  2. Place the chicken in a lightly oiled roasting pan.
  3. In a bowl, combine the Spiceology x Maker’s Mark 46 No. 46 Spice Blend and olive oil, mix to form a paste.
  4. Rub the outside of the chicken with half of the spice and olive oil paste.
  5. Toss together the remaining spice and olive oil paste with the chopped veggies and place inside the chicken in the pan.
  6. Chop the butter into tablespoon size chunks, place half inside the chicken and the other half around the out side.
  7. Pour the bourbon into the pan, around the chicken.
  8. Bake the chicken in preheated oven for about 1 – 1.5 hours until the internal temperature reaches 165 degrees F (check the temperature at the thickest part of the thigh with an instant read or meat thermometer).
  9. Remove from the oven, baste the chicken with any drippings. Cover with lid or aluminum foil and let rest for 15-20 minutes before serving.

For the Bourbon-Glazed Squash:

  1. In a large skillet, melt the butter over medium-high heat.
  2. Continue cooking the butter until the liquid evaporates and the milk solids begin to brown.
  3. Add the pumpkin and season with salt. Cook, stirring constantly for about 5 minutes.
  4. Remove the pan from the heat and slowly add the bourbon. Return to heat and cook until liquid has almost evaporated, about 2 minutes.
  5. Reduce the heat to medium and add the brown sugar and Spiceology x Maker’s Mark 46 No. 46 Spice Blend. Stir and continue cooking until pumpkin is cooked through and sauce is thickened, about 5 minutes.
  6. Serve immediately with No. 46 Roasted Chicken.

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