Roast Chicken with Fall Vegetables
We’ve been doing quite a few recipes with squash lately. It’s in season, plus it’s filling and adds a great texture to meals. Winter squash is also packed with beta-carotene (which converts to vitamin A in the body) and vitamin C, plus fiber and potassium.
Feel free to substitute any other winter squash for the butternut squash in this roast chicken recipe: Delicata, acorn, kabocha or pumpkin would also work well.
- 2 tablespoons minced garlic, divided
- 1 teaspoon sea salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon dried rubbed sage
- 1 1/4 pounds bone-in, skin-on chicken breasts
- 2 zucchini (about 12 ounces), halved lengthwise and sliced 3/4-inch thick (about 2 cups)
- 2 cups peeled butternut squash, cut in 3/4-inch cubes (about 8 ounces)
- 2 tablespoons olive oil (Phase 3 only)
- Preheat the oven to 400 degrees F.
- Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Loosen the skin of the chicken breasts and rub the garlic mixture under the skin. Place the breasts right-side up on the rack of a broiler pan.
- Combine the zucchini, butternut squash, oil (for Phase 3), 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the vegetable mixture around chicken. Bake at 400° for 45 minutes to 1 hour, or until a thermometer inserted into the thickest part of the breast registers 165 degrees. Remove the pan from the oven and let the chicken rest for 10 minutes. Remove the skin (optional for Phase 3), slice the chicken into 4 servings, and serve with the roasted veggies.