Dan and I love a good roast chicken, we’ve actually stopped buying chicken stock and just make a roast chicken each time we need more. Since we are down to one Tupperware of chicken stock, the only reasonable thing to do was to roast another chicken. This one tasted nothing like our previous attempts and was completely delicious in its own right.
Roast Chicken with Potatoes and Butternut Squash
adapted from Cooking Light
Ingredients:- 2 Tbsp minced garlic, divided
- 1 tsp salt, divided
- 3/4 tsp freshly ground black pepper, divided
- 1/2 tsp dried rubbed sage
- 1 roasting chicken (about 3.5 lbs)
- 3 medium potatoes, cut into wedges (approx. 12 oz.)
- 1.5 cups cubed and peeled butternut squash
- 2 Tbsp butter
Instructions:
Preheat the oven to 400.
In a small bowl, combine 1.5 T garlic, 1/2 t salt, 1/2 t pepper and sage.
Remove giblets and neck from chicken and discard. Loosen the skin with your fingers. Rub the garlic mixture under the skin. Place the chicken, breast side up into a broiler pan.
Combine the potatoes, squash, butter, 1/2 t garlic, 1/2 t salt and 1/4 t pepper. Place the veggies around the chicken.
Place the broiler pan into the oven and bake for one hour. Let it stand for 10 minutes.
Nutritionals (Serves 4-3oz chicken and 3/4 c veggies-no skin): Cals: 399, Fat: 12, Protein: 44, Carb: 26, Fiber: 3.4
