Roasted Chicken with Red Potatoes and Butternut Squash
- Number of Servings: 4
Ingredients
2 tbsp garlic, minced, divided1 tsp salt, divided¾ tsp ground pepper, divided½ tsp dried sage1 (3 ½ lb) roasting chickenCooking spray12 oz red potatoes, cut into wedges1 ½ cups cubed peeled butternut squash (8 oz)2 tbsp butter, melted
1. Preheat oven to 400
2. Combine 1 ½ tsp. garlic, ½ tsp salt, ½ tsp 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. Left 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 ½ tsp garlic, ½ tsp salt, and ¼ tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for 1 hour or until a thermometer insterted into meaty part of thigh registers 165. Let stand 10 minutes. Discard skin.
Serving Size: Makes 4 3 oz servings of chicken, 2 oz squash, and 3 oz potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user KANDERSEN31.
2. Combine 1 ½ tsp. garlic, ½ tsp salt, ½ tsp 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. Left 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 ½ tsp garlic, ½ tsp salt, and ¼ tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for 1 hour or until a thermometer insterted into meaty part of thigh registers 165. Let stand 10 minutes. Discard skin.
Serving Size: Makes 4 3 oz servings of chicken, 2 oz squash, and 3 oz potatoes
Number of Servings: 4
Recipe submitted by SparkPeople user KANDERSEN31.
Nutritional Info Amount Per Serving
- Calories: 645.2
- Total Fat: 18.1 g
- Cholesterol: 310.3 mg
- Sodium: 965.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.9 g
- Protein: 94.7 g
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