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Bake until golden until a meat thermometer inserted in the thigh registers 165°F (our preference) or 180°F (the USDA recommendation), between 1 hour and 1 hour 20 minutes. Transfer the chicken halves to a cutting board; let stand at room temperature for 10 minutes before carving and serving with the vegetables.

Variations: Substitute 2 medium leeks, halved lengthwise, cleaned, and thinly sliced, for the onion.

Add one 10-ounce package frozen chopped spinach, thawed and squeezed dry, with the squash.

Substitute any hard winter squash such as blue hubbard, butternut, or kabocha for the acorn squash.

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Trussing a Bird

Roasting flattens meat because the fibers collapse. To preserve a bird’s appearance for presentation and to ensure even cooking, you often have to truss the bird—that is, tie it together to hold its shape. You’ll need dye-free, food-safe butcher’s twine, available in kitchenware stores, online outlets, and sometimes hardware stores.

To truss a bird, pull the wings up close to the breast to protect the white meat, then tie them in place by wrapping the twine around the bird a couple of times before knotting it. Tie the legs together over the large opening, crossing them over each other and winding the twine around them before knotting it, thereby mostly closing the large opening.

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Ten Things to Do with Leftover Roast Chicken—or a Purchased Rotisserie Chicken

First, skin the chicken, take the meat off the bones, and coarsely chop the meat. Then…

Chicken Caesar Salad. Shred a head of romaine lettuce, tossing it with the chicken meat and some anchovy fillets. Toss with Classic French Bistro Vinaigrette or Lemon Tahini Vinaigrette, and lots of freshly grated Parmigiano-Reggiano.

Chicken Greek Salad. Toss the cut-up chicken meat with mixed salad greens, pitted black olives, chopped red onion, chopped cucumber, crumbled feta, anchovy fillets, and some chopped oregano leaves; dress the salad with Sherry Vinaigrette.

Quick Chicken Soup. Bring 1 quart (4 cups) chicken broth, a couple of thinly sliced celery ribs, a thinly sliced carrot, and some fresh dill to a simmer in a large saucepan over medium-high heat. Simmer for 10 minutes, add the chicken meat, and simmer for another 5 minutes. If desired, add a few ounces of fresh egg noodles and cook until tender.

Curried Chicken Salad. Toss chopped chicken meat, raisins, chopped cashews, chopped celery, and chopped red onion with equal parts mayonnaise and yogurt, seasoned with a little curry powder and a splash of lemon juice.

Chicken Burritos. Heat the chopped chicken meat in a large skillet with some red tomato or tomatillo salsa (just enough to moisten it, not to make it runny). Divide this among large flour tortillas with chopped tomato, shredded lettuce, and grated cheese before folding the tortillas closed.

Chicken Pasta Casserole. Toss the chopped chicken with your favorite jarred pasta sauce; add cooked elbow macaroni or ziti, chopped oregano leaves, chopped parsley leaves, and some shredded mozzarella. Pour into a casserole dish and bake, covered, in a preheated 350°F oven until bubbling, 25 minutes or so.

Waldorf-Inspired Chicken Salad. Toss the chooped chicken meat with mayonnaise, sliced green grapes, chopped walnuts, chopped celery, diced red onions, and a splash of lemon juice. Serve it in hollowed-out tomato shells.

Barbecue Chicken Pizza. Spread a large frozen pizza crust with barbecue sauce; top with the chicken as well as bell pepper strips and thinly sliced mushrooms. Top with shredded smoked mozzarella or smoked Gouda before baking as directed by the pizza crust instructions. Or make your own pizza dough and bake as directed.

Easy Vietnamese Summer Rolls. Mix the chopped chicken, minced scallions, shredded carrots, bean sprouts, and hoisin sauce. Soak rice-paper wrappers one at a time for no more than 30 seconds in warm water, place them on the work surface, then fill with a little of the chicken mixture and roll closed like egg rolls.

Chicken Reuben. Place the chopped