Roast Chicken with Butternut Squash
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Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more - A thin layer of fat will brown the vegetables better than a 1/4-inch of it.
INGREDIENTS
1 chicken, 3 to 3-1/2 pounds, quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small butternut squash, peeled and cut into 1/4-inch cubes, about 2-1/4 pounds
1 teaspoon dried sage
3 tablespoons waterPreheat the oven to 450 degrees. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the 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, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
Bake, stirring the squash occasionally, until the chicken breasts are done, about 20 minutes. 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 baking the chicken until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and the 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.
NOTES - Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard - or really be daring, try pumpkin.
Replace the chicken quarters with halved Cornish hens.