Fall is such a great time of year to roast chicken and enjoy frugal fall vegetables. Both of these items provide essential nutrients without breaking the wallet. Don’t be intimidated by the idea of roasting an entire chicken! It’s really easier than you think. I ran across a great recipe from Cooking Light magazine. This dish blends the two flavors together to create a wholly unique recipe with Roasted Chicken with Potatoes and Butternut Squash. Even the most novice cook can impress a crowd using this Roasted Chicken with Potatoes and Butternut Squash recipe. The dish is so super simple. What’s more, it looks and tastes like a professionally cooked meal.
The recipe serves 4, it is budget friendly and Cooking Light says that this recipe is certain to impress your whole family.
Ingredients2 tablespoons minced garlic, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rubbed sage
1 (3 1/2-pound) roasting chicken
Cooking spray
12 ounces red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tablespoons butter, melted
Directions
Preheat your over to 400 degrees. Next, combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and sage in a mixing bowl. Remove and discard the lose parts (such as the giblets and neck) from your chicken. Starting at the neck cavity, loosen the skin from the breast and drumstick areas by inserting fingers. Gently push between the skin and the meat. Lift the wing tips up and over back the chicken and tuck under chicken. Rub your garlic mixture under the now loosened chicken skin. Place your chicken breast side up on the rack of a broiler pan coated with cooking spray. Place this rack in a broiler pan.
Next, you will combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange the vegetable mixture around the chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165 degrees. Let the chicken stand about 10 minutes and discard the skin.
Cooking Light even gives suggestions for all of you wine lovers out there. Cooking Light suggests pairing an affordable wine to this Roasted Chicken dish such as a dry riesling from Washington state (like the Chateau Ste. Michelle’s 2007 (Columbia Valley – $9)). The wine contains delicious peach and orange flavors to compliment the flavors of the main dish. Cooking Light states that these accent flavors create a very tempting and aromatic package alongside the sweet flavors of the Roast Chicken with Potatoes and Butternut Squash.
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