Roast Chicken with Butternut Squash Recipe

Heat the oven to 450 degrees F.

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

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

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

Add the cubes of squash to the roasting pan

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

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

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

Return the pan to the oven

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

Remove the chicken and squash from the pan

Pour off the fat from the roasting pan

Set the pan over moderate heat and add the water

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

Boil until reduced to approximately 2 tablespoons

Add any accumulated juices from the chicken

Spoon the sauce over the chicken