Nutrition Experts

Roast Chicken with Potatoes & Butternut Squash


2 Tbs. Minced Garlic
1 tsp. Salt
3/4 tsp. Freshly Ground Black Pepper
1/2 tsp. Dried Rubbed Sage
1 whole (3.5 lbs.) Roasting Chicken
12 oz. Red Potatoes, cut in wedges
1.5 c. Butternut Squash, cubed and peeled
2 Tbs. Butter, melted
Cooking Spray


Preheat oven to 400 °F. Mix 1 1/2 Tbs. of garlic, 1/2 tsp. of salt, 1/2 tsp. of pepper, and 1/2 tsp. of sage in a small bowl. Clean and prepare chicken to season (rub) dry ingredients. Starting at the neck, loosen the skin from breast to drumsticks and rub dry mixture under the skin. Place the prepared chicken with breast side up in a pan that has been pre-coated with cooking spray. You may use a broiler rack for the chicken.