Roast Chicken with Butternut Squash Recipe

Roast Chicken with Butternut Squash Recipe

How To Make Roast Chicken with Butternut Squash

This deceptively simple roast chicken always comes out juicy with a crisp skin outside. The butternut squash gives a nice caramelisation to the dish.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 3lbschicken
  • 3tbspolive oil
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • lbsbutternut squash
  • 1tspsage,dried
  • 3tbspwater


  1. Heat the oven to 450 degrees F.

  2. Coat the chicken quarters with 1 tablespoon of the oil, salt and pepper.

  3. Arrange the chicken quarters, skin-side up, in a large roasting pan

  4. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, salt, pepper, and sage.

  5. Add the cubes of squash to the roasting pan

  6. Cook for about 20 minutes, stirring the squash occasionally, until the chicken breasts are just done.

  7. Remove the pan from the oven and remove the breasts from the pan

  8. Tilt the roasting pan and spoon off most of the fat from the pan

  9. Return the pan to the oven

  10. Continue cooking for 10 minutes more until the chicken legs and the squash are done.

  11. Remove the chicken and squash from the pan

  12. Pour off the fat from the roasting pan

  13. Set the pan over moderate heat and add the water

  14. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits

  15. Boil until reduced to approximately 2 tablespoons

  16. Add any accumulated juices from the chicken

  17. Spoon the sauce over the chicken


  • Calories: 938.29kcal
  • Fat: 61.70g
  • Saturated Fat: 16.16g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 28.65g
  • Polyunsaturated Fat: 12.17g
  • Carbohydrates: 30.35g
  • Fiber: 5.42g
  • Sugar: 5.63g
  • Protein: 65.92g
  • Cholesterol: 255.15mg
  • Sodium: 685.13mg
  • Calcium: 172.41mg
  • Potassium: 1550.81mg
  • Iron: 5.11mg
  • Vitamin A: 1498.87µg
  • Vitamin C: 59.24mg
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