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.
Servings Prep Time
4people (see note above) 20minutes
Cook Time Passive Time
5minutes 90minutes
Servings Prep Time
4people (see note above) 20minutes
Cook Time Passive Time
5minutes 90minutes
Ingredients
Roasted butternut squash and potatoes
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roast for another 30-45 minutes, or until the vegetables are slightly browned and the chicken reaches a temperature of 165 degrees.