Roast Chicken with Potatoes and Butternut Squash

We love these one-pan dishes. Everything tastes great and the clean-up is a snap. Barb L.

Yield: Approximately 4 servings


2 Tbsp minced garlic, divided

1 tsp salt, divided

¾ tsp freshly ground black pepper, divided

½ tsp dried rubbed sage

1 (3 ½ lb) roasting chicken

12 ozs red potatoes, cut into wedges (that’s about 2 med-large)

1 ½ cups peeled, cubed butternut squash (about ½ pound)

1 Tbsp Flying Olive Extra Virgin Olive Oil. Some Suggestions: Butter, Mushroom and Sage, Garlic, Gremolata, Herbs de Provence, or Tuscan Herb, plus a little more for greasing the rack


Preheat the oven to 400 degrees F.

Combine 1 ½ Tbsp garlic, ½ tsp salt, ½ tsp pepper, and the sage in a small bowl. Remove and discard the giblets and neck from the chicken.

Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and the meat. Rub the garlic mixture under the loosened skin. Line a roasting pan with aluminum foil. Place the chicken, breast side up, on a rack of a broiler pan coated with a little Flying Olive EVOO of Choice. Arrange the chicken by lifting the wing tips up and over the back and tucking them under the chicken.

Combine potatoes, squash, Flying Olive EVOO of Choice, and remaining 1½ tsp garlic, remaining ½ tsp salt, and remaining ¼ tsp pepper. Arrange the vegetable mixture around the chicken on the rack.

Bake at 400 degrees for 1 hour or until a thermometer inserted into the meaty part of the thigh registers 165 with an instant read thermometer.

Remove the chicken from the rack and place on a platter. Arrange the veggies around the chicken and serve.

Submitted by Barb L.