dinner · lunch · Unspecified
'Welcome Fall' Roasted Chicken and Butternut Squash
A roast centered on cubed butternut squash, red potatoes, carrots, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 2 servings
- 2 cup 2 cups cubed butternut squash
- 2 item 2 large red potatoes, scrubbed and cubed
- 2 item 2 carrots, peeled and cut into 1-inch pieces
- 2 item 2 shallots, sliced
- 4 clove 4 cloves garlic, sliced
- 1 cup 1 cup apple cider
- 2 tablespoon 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon honey
- 1 teaspoon 1 teaspoon pumpkin pie spice
- 2 item 2 chicken leg quarters with skin
- 1 tablespoon 1 tablespoon unsalted butter, softened
- 1 item salt and ground black pepper to taste
Equipment
Roasting pan
How to make it
- 1
Heat the oven to 425°F and prepare cubed butternut squash, red potatoes, carrots, shallots, garlic, apple cider, olive oil, honey, pumpkin pie spice, chicken leg quarters with skin, butter, and salt and black pepper as listed.
- 2
Combine cubed butternut squash, olive oil, honey, and butter and pumpkin pie spice, and salt and black pepper into a seasoning mixture; coat carrots, shallots, and garlic and red potatoes, apple cider, and chicken leg quarters with skin evenly.
- 3
Cook, turning as needed, until browned, tender, and fully cooked.
- 4
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains milk. Packaged ingredients can vary, so check labels and cross-contact information.
