'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH

'Welcome Fall' Roasted Chicken and Butternut Squash image

Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!

Provided by STACIE78

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h25m

Yield 2

Number Of Ingredients 12

Ingredients

2 cups cubed butternut squash
2 large red potatoes, scrubbed and cubed
2 carrots, peeled and cut into 1-inch pieces
2 shallots, sliced
4 cloves garlic, sliced
1 cup apple cider
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon pumpkin pie spice
2 chicken leg quarters with skin
1 tablespoon unsalted butter, softened
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g