Roast Chicken with Potatoes and Butternut Squash

  • mbsings Posted: 01/18/10
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    This was fabulous! I made it with 3 breasts instead of a whole chicken so I could have leftovers for another meal later this week. I would probably double the amount of butternut squash, but the flavors were outstanding!

  • GayleR Posted: 02/23/11
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    Loved the squash, wish there had been more of the vegetables.

  • Laurie18 Posted: 01/09/10
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    Loved this recipe as it was very easy with only 10 minute prep and one pan to clean with a whole meal on the plate. Took about 45 minutes to an hour for the meal to cook.

  • EllenDeller Posted: 01/15/11
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    Cooking method resulted in a very juicy and nicely done chicken--no dryness in the breast at all, which surprised me considering there's no oil or butter in the rub. Vegetables were also delicious, might add turnips or onions next time too. I did add lemon pepper to the vegetables and a squirt of lemon on everything. I served this with some steamed kale.

  • HMM1974 Posted: 01/11/10
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    This was very good and easy to prepare. The only changes I made were swapping Herbs de Provence for the sage, because I discovered I was out at the last minute, and doubling the garlic as our family LOVES garlic. I will definitely make this again!

  • Jessie123 Posted: 01/18/10
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    This was good but not too exciting for our family. The best part was the veggies, the chicken was bland. It was my first time cooking a whole chicken and it turned out well although I had to cook longer then 1 hours, more like 1 hour and 15 minutes.

  • tsloop001 Posted: 03/09/10
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    We loved this meal. The chicken was great and the potatoes and squash were amazing. All three kids and the hubby raved. We're serving it to company this weekend.

  • Hollypop Posted: 02/14/11
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    Definitely a keeper recipe! The chicken was so juicy and not dry at all. My veggies were perfectly done; the only thing I might change would be to make sure the veggies are not on the bottom of the roasting pan, since I would have liked them crispier (mine could not 'stay' around the chicken on the rack since it had larger holes). I might improvise and put a cookie cooling rack on the bottom of the pan to keep the veggies up. Overall great recipe!

  • dkwalters08 Posted: 01/28/10
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    I went on cooking light to find some budget friendly meals that were different from our normal staples. I found this recipe and made it lastnight for myself, my husband and our seven year old daughter. This meal turned out excellent. Since the vegetables roast with the chicken, they absorb the chicken juices. My daughter doesn't care for squash, but she ate this whole meal....squash and all. I used an organic chicken so the serving size would be correct. The perdue roasters were about 5lbs. The only thing my husband wanted to add is more squash. Would definitely recommend if you are looking for a new "chicken" recipe.

  • shmedly Posted: 01/08/10
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    I made the potatoes and squash portion of this recipe, using the squash, potatoes, 2 tbsp butter, and the salt, pepper and garlic called for and it was delicious! I will never use olive oil to roast potatoes again. The only thing I changed is that I used acorn squash instead of butternut...and found that I didn't have to peel the squash; it was tender enough to eat the peel after roasting. Also it only took 45 minutes to cook, not an hour. I used a shallow-sided baking pan which I preheated in the oven, adding the butter to melt while it preheated, then tossed in the rest of the ingredients in to bake, and served with boneless skinless chicken breasts that I seasoned with salt, pepper and sage and cooked in a nonstick pan on the stove. This gave me the same basic flavor as the recipe with less fat.

  • kateq18 Posted: 01/31/10
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    Delicious meal. Easy to make--minimum prep work and done in 90 minutes. Will definitely make it again.

  • isosa312 Posted: 02/24/10
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    Just finished making this and our entire family devoured it! Few changes - we used the same amount of chicken but just used breasts cut up into large cubes. After reading other reviews, we doubled the squash and added a few more potatoes. I also added more garlic and salt/pepper. It was truly outstanding! Full of flavor, easy enough to prepare any day of the week and nothing fried. Highly recommend it - next time I would add even add a little more butternut squash...

  • JWhalenTyler Posted: 04/08/10
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    This recipe was exceptional. I didn't have a whole roaster chicken, so I used cut up pieces. Also, at the last minute I realized I was out of fresh garlic, so I used garlic powder and it was fine. Delicious and super-easy, what else could you ask for? Oh yeah, it's healthy!

  • ronmofew Posted: 11/04/10
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    Much better thai i expected. I used a thick chicken breast cutlet because i prefer white meat. Worked great. The Sage is a must!

  • ksquaredplus1 Posted: 02/01/11
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    I'm quite sure my oven was up to temp, but after well over an hour (hour 20 maybe?) The potatoes and squash still weren't "done" and the chicken was just about cooked, probably a little underdone for some, but at least it wasn't pink. For such a basic recipe I shouldn't have had these problems. I threw out the recipe.

  • KarinME Posted: 02/01/11
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    YUMMMMY!!!! Easy to prepare, the squash was very hard to cut up, but my husband managed. :) We hadn't had this type of squash before, very tasty! I think I would do chicken pieces in the future, it's just easier to serve.

  • Lindsey07 Posted: 09/23/11
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    I only used what I had on hand for this dish. I put garlic and lemon slices under the skin, and used sweet potato and brussel sprouts instead of the red potato and squash. I had never roasted a whole chicken before, and this came out perfectly cooked, juicy, and tasty! If you choose to eat the skin, I would recommend putting some oil on the outside before roasting. I did not do this and the skin was dry and close to burnt, which didn't effect the flavor of the meat. The vegetables ended up a little more overdone that I would like - maybe next time I will cut them into larger sections. So simple I will be making this again.

  • LoniRV Posted: 10/06/11
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    Soooo...I cheated on this one a bit. My BF had brought home a roasted chicken for some reason, so I decided to use it in this dish. I put the rest of the ingredients together and baked for the given amount of time. Once it was done I took the meat off the chicken bones and mixed it together with the potatoes and squash. It turned out great!! Another meal my BF loved. And I used the remaining pot/squash mixture for breakfast burritos the next day. Yum!

  • liafinney Posted: 11/01/11
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    Made this Friday night with company coming...didn't have red potatoes, just used butternut squash and onions and more garlic. Used sage and herbs de provence for both the squash and the whole chicken, which I put in "v"shaped rack above the squash mix. When I took the chicken out to rest, turned up the heat a little and got the squash a bit more browned. Would love to do again with fresh sage and possibly more garlic; might even add red bell peppers to squash onion mix for more color and texture. Served with mix of green and wax beans, steamed, then sauteed for a moment with a little EVOO. Just wonderful...recommend highly.

  • TLLagana Posted: 01/10/12
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    In my opinion this is the only recipe worth making for roast chicken. The buttrnut squash becomes like candy, you just can't get enough. Even my 4 y.o. son was picking it out of the pan to nibble.

  • LaraRR Posted: 01/16/12
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    Not sure what I did wrong here but my chicken was dry, my potatoes were underdone(which I hate) and my butternut squash was overdone and mushy. My family was ok about it but I won't try again.

  • spanielmom Posted: 10/21/12
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    This was an excellent recipe. I did not have a whole roasting chicken but I used 4 boneless chicken breasts. Because of that, I cooked it at 350 for an hour. The potatoes weren't quite done, so next time I make this I'm going to nuke the potatoes for a little first. I didn't have sage and used savory instead. This recipe made my whole house smell good while it was cooking.

  • lcommon Posted: 04/15/13
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    We tried this recipe and it was fantastic! The chicken was so moist and tasty and the potatoes and butternut squash complimented each other nicely. The light seasoning on the squash and potatoes was just right - not at all overdone. Follow this recipe to the letter and I guarantee it will become a staple in your home.

  • whippd Posted: 10/03/13
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    The recipe was delicious. I added large chopped onions.

  • emmypass Posted: 03/14/12
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    This recipe was pleasant. Though I bought banana squash instead of butternut. It would have been a bit better with the butternut, I think. Instead of a whole chicken I used 8 small chicken breasts (we don't like eating the meat straight off the bone.) This may have been why it was slightly dry. Anyhow, the flavor was delicious. I added an extra tablespoon of garlic (as suggested in early comments) and I thought that was just a perfect amount. The sage is delightful. I used ground sage rather than dried rubbed sage and I felt the flavor didn't suffer for it. Overall, I would probably make this again, but it's nothing to die for. Oh, one more thing, the potatoes are AMAZING, you can't ever go wrong with red potatoes!!

  • Critterito Posted: 06/10/12
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    Probably one of my favorite roast chicken recipes. A little bit time consuming with the preparation, but well worth the wait. I add 1/2 tsp thyme and 1/2 tsp rosemary to the sage mixture for the chicken, and also sprinkle a little over the potato and squash mixture before placing around the chicken in the pan. Smells wonderful and tastes even better! Everything has always cooked perfectly for me, but for those complaining that the chicken was a little dry, maybe covering the breast with a piece of tin foil would help.

  • TiffaniNicole Posted: 11/18/13
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    The rub for the chicken is delicious. I wanted to spare us of the butter so I instead cooked the chicken (and potatoes) in the crock pot and added the squash and some carrots in for the last 1-2 hours. I wasn't sure how the squash would turn out in the crock pot but it was great. I also added one whole chopped sweet onion and I think that really added to the flavor. I will definitely make this again.

  • Maureen73 Posted: 12/30/13
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    Wonderful recipe. I didn't have red potatoes on hand and so subbed them with sweet potatoes. I also upped the amount of garlic to our tastes, added onion, and subbed the butter with olive oil because I didn't have butter on hand. To reduce fat, I cooked boneless, skinless chicken breasts separately in a nonstick pan, as another poster mentioned, seasoned with salt, pepper, and sage. The taste of the squash/sweet potatoes/onion/garlic mixture was amazing. It was almost candy-like in taste…very addictive! Will definitely be making this again.

  • jenorman19 Posted: 10/29/13
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    Great flavor! Substituted thyme for sage and added onions.

  • Coconutmuffn Posted: 01/19/14
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    Exceptional and really fast! I used the convection bake setting and I had a 7lb. chicken with double potatoes and squash done in 1.5hrs. Fabulous recipe, can't wait to make for company!

  • laebrown Posted: 10/20/13
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    Wow! Really enjoyed this dish. Used bone-in thighs instead of a whole chicken, a trimmed them to avoid too much fat from being released into the potatoes. The squash caramelized beautifully, and we ate this meal with steamed frozen peas on top. In lieu of sage, fresh or dried rosemary works beautifully. Used a 9X13'' dish and layered the chicken atop the potatoes and squash. Would be great for a dinner party. I'll definitely be making this again! :-)

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