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Name: Roast Chicken with Potatoes and Butternut Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Tble Garlic Minced; 1/2 teaspoon Sage; 3.5 Lb Roasting chicken; 12 Oz Red potatoes; 8 Oz Butternut squash Diced; 2 Table Butter

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INGREDIENTS

2 Tble Garlic ; Minced
1/2 teaspoon Sage
3.5 Lb Roasting chicken
12 Oz Red potatoes
8 Oz Butternut squash ; Diced
2 Table Butter

INSTRUCTIONS

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.

Yield: 4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)

NOTES

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Roast Chicken with Potatoes and Butternut Squash

2 Tble Garlic Minced
1/2 teaspoon Sage
3.5 Lb Roasting chicken
12 Oz Red potatoes
8 Oz Butternut squash Diced
2 Table Butter

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.

Yield: 4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)

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Nutrition

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Serving Size: 1 Serving (2155g)
Recipe Makes: 1 Servings

Calories: 3883
Calories from Fat: 1920 (49%)

Amt Per Serving		% DV

	Total Fat 213.4g	284 %
	Saturated Fat 59.6g	298 %
	Monounsaturated Fat 85.8g
	Polyunsanturated Fat 46.7g
Cholesterol 1206.6mg		371 %
Sodium 1188.5mg		41 %
Potassium 5703.5mg		150 %
Total Carbohydrate 81g		24 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 70.4g
Protein 389.3g		556 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3883

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