Roast Chicken with Potatoes and Butternut Squash

Maybe your fitnesspal is including the skin in the analysis.

Have made this several times but then forgot about it.  Revisited again tonight and it is just as good as I remember.  So easy to put together too.  Definitely delicious and nice enough to serve at a dinner party.

My family absolutely LOVES this recipe. I don't make any changes. My 11 year old sons frequently ask me to just make the butternut squash and potato part of this. It's one of our staple side dishes. Thanks!

This recipe is fabulous! I've made it a few times. Our 15 yr old daughter made it last week while we were at work, she was very proud of herself & found it easy to do. The chicken comes out FLAWLESS every single time. 

How is it that the recipe shows 399 calories and when its logged with myfitnesspal the calorie count is 584??? Im I missing something???!!!!

This has to be one of the best chicken dishes I've made in a while. I used fresh sage from my garden instead of the dried and added it to the potatoes/squash, as well. I also subbed chicken breasts for the whole chicken. I put the potato/quash mixture around two chicken breasts in a glass pan and baked everything for about 50 minutes at 400. Everything was cooked perfectly. The chicken was moist, the squash wasn't too mushy, but was sweet and caramelized and the red potatoes were not underdone. The flavor combination is delicious. This is definitely going to be my go-to meal for company if it comes out just as good the next time I make it.

Just disappointed. I did everything this recipe called for. I love cooking and I know I am an excellent cook, but this recipie just made me frustrated. My chicken was not even done. I even baked it for an additional 30 min on both sides, my potatoes were still raw and my squash was delicious but really mushy. I am just unhappy with this recipe. What a waste of roasted chicken to cut it open after Almost 2 hours of baking to find that its still bloody in the center. Worst recipe I've ever used.

I also subbed olive oil for butter and this dish turned out fantastic. The chicken was cooked perfectly and the flavor was amazing. Definitely a great hosting meal.

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!

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.

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.

Great flavor! Substituted thyme for sage and added onions.

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! :-)

The recipe was delicious. I added large chopped onions.

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.

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.

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.

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!!

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.

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.

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.

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!

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.

Loved the squash, wish there had been more of the vegetables.

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!

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.

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.

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.

Much better thai i expected. I used a thick chicken breast cutlet because i prefer white meat. Worked great. The Sage is a must!

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!

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.

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...

Delicious meal. Easy to make--minimum prep work and done in 90 minutes. Will definitely make it again.

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.

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!

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.

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!

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.

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.