ROAST CHICKEN WITH POTATOES AND BUTTERNUT SQUASH

By t1bishop

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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 1/2 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.