Roasted Chicken w/ Potatoes & Butternut Squash

by My Recipes
Roasted Chicken w/ Potatoes & Butternut Squash


·2 tablespoons minced garlic, divided
·1 teaspoon salt, divided
·3/4 teaspoon freshly ground black pepper, divided
·1/2 teaspoon dried sage
·1 (3 1/2-pound) roasting chicken
·12 ounces potatoes, cut into wedges
·1 1/2 cups peeled cubed butternut squash
·2 tablespoons butter, melted


Preheat oven to 400°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under skin. Place chicken (breast side up) on rack of a broiler pan coated with non-stick spray. Place rack in broiler pan. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around chicken. Bake for 1 hour, or until cooked throughout. Let stand 10 minutes and discard skin, then serve.

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