Richard and I try to do at least one big roast per week. This week we decided on roasted chicken, squash and potatoes. All are my favorite things!
The great thing about roasting is that you can take all your vegetables that are left in your fridge and put them in the roasting plan for added flavor. Or you can roast them in a separate pan and serve alongside the chicken. And the leftoever chicken can be made into chicken salad or paired with other sides to last you an entire week! It’s a very cost-effective option for cooking.
Sure, you can buy the pre-cooked chickens from the store, but where’s the fun in that?! Seriously, use up those vegetables that are about to go bad and throw it in the oven on Sunday while you’re watching football.
Don’t have time or don’t feel like peeling the butternut squash? Yeah, that skin is tough and can be a pain. You can buy it pre-cut in most grocery stores. But it is most likely cheaper to DIY. :) I end up taking a knife and cutting the ends off, then cutting the squash into half or thirds. Then I cut the rind off on all sides with the knife, because it can be a bit tough for my regular vegetable peeler. The rind is edible, however, so it doesn’t have to be perfect.
There are a number of ways you can roast, but this is what we roasted this weekend.
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Roasted chicken, butternut squash and potatoes
The roasted chicken, squash and potatoes will serve four easily. The leftover chicken went into our chicken salad that provided another 4-5 servings.
Roasted butternut squash and potatoes
Preheat the oven to 400 degrees F.
Take the chicken out of the package. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers if necessary.
Marinate the chicken by sprinkling on salt and pepper plus 2 tsp dried sage, 1 tsp ground coriander, 2 tsp paprika, and 1 tbsp of brown sugar. Make sure to rub spices evenly all over the chicken and sprinkle even inside the cavity. Break up one head of garlic and sprinkle it around the pan. It's ok if they're not peeled. Add the onion, a handful of fresh thyme and basil, and any other leftover vegetables you might have like celery, ends of the bell peppers, etc. This will roast inside the pan and add flavor. Lastly, add the oil, wine and lemon juice by pouring it evenly all over the chicken.
Place into the oven. Set timer for 30 minutes. Then turn the head down to 300 degrees F. Roast for about another 30 minutes. If you haven't already, now is a good time to prepare and chop the veggies.
After the chicken has cooked for one hour, add the potatoes and butternut squash on a roasting pan and sprinkle on salt, pepper and 1 tbsp olive oil and mix with your hands to coat it. Place it in the oven with the chicken.
Roast for another 30-45 minutes, or until the vegetables are slightly browned and the chicken reaches a temperature of 165 degrees.