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1 chicken (3 to 3 1/2 pounds), quartered
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3 tablespoons olive oil
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3/4 teaspoon salt
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1/4 teaspoon fresh-ground black pepper
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1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
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1 teaspoon dried sage
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3 tablespoons water
Roast Chicken with Butternut Squash
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to 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 vegetable better than a quarter-inch of it.
Nutrition Information
192
Calories
14g
Carbohydrates
26g
Protein
717mg
Potassium
1g
Fiber
4g
Sugar
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