Roast Chicken with Potatoes and Butternut Squash

This recipe caught my eye for two reasons. First, it doesn’t use many ingredients, and I happened to have all of them on hand. Second, it reportedly comes down to $1.62 per serving, which is pretty darn cheap. Roasting a chicken takes a while, so this is a good fit for a Sunday meal. Then, you can use the leftovers all week, just as you would a rotisserie chicken.

Because this recipe comes from Cooking Light, they instruct you to discard the skin at the end, but feel free to ignore that if you want to munch on its crispy, browned goodness. Also, it’s important to let the chicken stand for 10 minutes after you take it out of the oven, before you cut into it. This lets the juices soak back into the chicken as it cools, leaving you with deliciously moist meat.

Roast Chicken with Potatoes and Butternut Squash (from Cooking Light)

2 tbsp minced garlic, divided
1 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1/2 tsp dried rubbed sage
1 (3 1/2-pound) roasting chicken
12 oz red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 ounces)
2 tbsp butter, melted

Preheat oven to 400°.

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 roasting pan coated with cooking spray. Place rack in roasting pan.

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.

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