·2 tablespoons minced garlic, divided
·1 teaspoon salt, divided
·3/4 teaspoon freshly ground black pepper, divided
·1/2 teaspoon dried sage
·1 (3 1/2-pound) roasting chicken
·12 ounces potatoes, cut into wedges
·1 1/2 cups peeled cubed butternut squash
·2 tablespoons butter, melted
Preheat oven to 400°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at 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 skin. Place chicken (breast side up) on rack of a broiler pan coated with non-stick spray. Place rack in broiler pan. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around chicken. Bake for 1 hour, or until cooked throughout. Let stand 10 minutes and discard skin, then serve.
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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