Roast Chicken with Potatoes and Butternut Squash

Delicious! The chicken is extra moist and tender, and the butternut squash is fabulous. Helpful hint: Make sure you have a big enough broiler pan (or rack placed over a baking dish) so the vegetables can spread out around the chicken. From Cooking Light Jan/Feb 2010. I hope you enjoy!

• 2 tbsp minced garlic, divided
• 1 tsp salt, divided
• 3/4 tsp black pepper, divided
• 1/2 tsp dried rubbed sage
• 1 (3 1/2 lb) roasting chicken
• 12 ounces red potatoes, cut into wedges
• 1 1/2 (about 8 oz) cubed, peeled butternut squash
• 2 tbsp butter, melted

Preheat oven to 400.

Combine 1 1/2 tbsp garlic, 1/2 tsp salt, 1/2 tsp pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers gently, pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

Combine potatoes, squash, butter, 1 1/2 tsp garlic, 1/2 tsp salt, and 1/4 tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for 1 hour or until a thermometer inserted into meaty part of thigh registers 165 degrees. Let stand 10 minutes. Discard skin.