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Roast Chicken with Butternut Squash

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  35 Minutes
  Serves 4
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.
RECIPE INGREDIENTS
1 chicken (3 to 3 1/2 pounds), quartered
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
1 teaspoon dried sage
3 tablespoons water
Roast Chicken with Butternut Squash Recipe at Cooking.com
DIRECTIONS
Heat the oven to 450 degrees F.

Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. 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.


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. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.


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. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.


Variations


  • Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard--or, to be really Italian, try pumpkin.
  • Replace the chicken quarters with halved Cornish hens.


  • Recipe reprinted by permission of Food and Wine. All rights reserved.
    Date Added: 01/01/2008
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     Flavorful Roast Chicken
    Nutrition Facts per Serving
    Yield:   Serves 4
    Calories: 579
    Fat. Total: 15g
    Fiber: 9g
    Carbohydrates, Total: 30g
    Sodium: 667mg
    % Cal. from Fat: 23%
    Cholesterol: 197mg
    Protein: 81g
    Spotlight Recipe Review See all 2 reviews »

    Rating: 5
    by: Danielle Reviewed: 10/08/2009
    My husband just ate squash!
    My husband and two children completely devoured this meal-we all thought it was absolutely delicious!
    94 people gave this Cheers. Click here to Cheer this review. Report Violation
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