Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)

A company-worthy meal, this recipe for Roast Chicken with Potatoes and Butternut Squash will not disappoint. Add a heart-healthly salad to accompany this delicious fall dish.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

Step 3

Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Step 4

Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider

Ratings & Reviews

4 1/2 stars

February 22, 2016
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.

One of our all time favorites!

January 20, 2016
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!

Easy & Delicious EVERY time

August 01, 2015
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. 


May 12, 2015
How is it that the recipe shows 399 calories and when its logged with myfitnesspal the calorie count is 584??? Im I missing something???!!!!

ChristieB54's Review

January 11, 2015

caliberry's Review

November 04, 2014
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.

Malibuco83's Review

November 03, 2014
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.

lady4u63's Review

September 06, 2014

omegatron5k's Review

September 04, 2014
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.

Songbird2384's Review

June 18, 2014