Roast Chicken With Butternut Squash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 chicken, quartered (3 to 3 1/2 pounds)
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 small butternut squash, peeled and cut into 1-inch cubes (about 2 1/4 pounds)
• 1 teaspoon dried sage
• 3 tablespoons water

Recipe

• 1 heat the oven to 450°. coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper.
• 2 arrange the chicken quarters, skin-side up, in a large roasting pan. toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. add the cubes of squash to the roasting pan.
• 3 cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. remove the pan from the oven and remove the breasts from the pan.
• 4 tilt the roasting pan and spoon off most of the fat from the pan. return the pan to the oven.
• 5 continue cooking until the chicken legs and the squash are done, about 10 minutes longer. remove the chicken and squash from the pan.
• 6 pour off the fat from the roasting pan. set the pan over moderate heat and add the water. bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
• 7 boil until reduced to approximately 2 tablespoons. add any accumulated juices from the chicken. spoon the sauce over the chicken.