A company-worthy meal, this recipe for Roast Chicken with Potatoes and Butternut Squash will not disappoint. Add a heart-healthly salad to accompany this delicious fall dish.
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ½ teaspoon dried rubbed sage
- 1 (3 1/2-pound) roasting chicken
- Cooking spray
- 12 ounces red potatoes, cut into wedges
- 1 ½ cups cubed peeled butternut squash (about 8 ounces)
- 2 tablespoons butter, melted
- Step 1Preheat oven to 400°.
- Step 2Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
- Step 3Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
- Step 4Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle’s 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider
Per Serving:399 calories; fat 12.1g; saturated fat 5g; mono fat 3.2g; poly fat 1.7g; protein 43.8g; carbohydrates 25.9g; fiber 3.4g; cholesterol 147mg; iron 3.5mg; sodium 791mg; calcium 77mg.