Dinner

Roast Chicken with Potatoes and Butternut Squash is for Dinner.

Roast Chicken with Potatoes and Butternut Squash takes 15 minutes to prepare.

Roast Chicken with Potatoes and Butternut Squash takes 70 minutes to cook.

Roast Chicken with Potatoes and Butternut Squash makes 6 servings.

The ingredients for Roast Chicken with Potatoes and Butternut Squash are:

2 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 $

Here is how you make Roast Chicken with Potatoes and Butternut Squash:

1. Preheat oven to 400?.2. Combine 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.3. Combine 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.Serving Size: 4-6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user NICKELTEXAS.

The nutritional information for Roast Chicken with Potatoes and Butternut Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 393.3

• Total Fat: 11.1 g
• Cholesterol: 183.6 mg
• Sodium: 589.9 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 2.3 g
• Protein: 55.8 g