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.
Serves:
Ingredients
- 3lbschicken
- 3tbspolive oil
- ¾tspsalt
- ¼tspfresh ground black pepper
- 2¼lbsbutternut squash
- 1tspsage,dried
- 3tbspwater
Instructions
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Heat the oven to 450 degrees F.
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Coat the chicken quarters with 1 tablespoon of the oil, salt and pepper.
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Arrange the chicken quarters, skin-side up, in a large roasting pan
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Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, salt, pepper, and sage.
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Add the cubes of squash to the roasting pan
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Cook for about 20 minutes, stirring the squash occasionally, until the chicken breasts are just done.
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Remove the pan from the oven and remove the breasts from the pan
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Tilt the roasting pan and spoon off most of the fat from the pan
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Return the pan to the oven
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Continue cooking for 10 minutes more until the chicken legs and the squash are done.
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Remove the chicken and squash from the pan
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Pour off the fat from the roasting pan
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Set the pan over moderate heat and add the water
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Bring to a boil, scraping the bottom of the pan to dislodge any brown bits
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Boil until reduced to approximately 2 tablespoons
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Add any accumulated juices from the chicken
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Spoon the sauce over the chicken
Nutrition
- 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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