'Welcome Fall' Roasted Chicken and Butternut Squash Recipe - Allrecipes.com
'Welcome Fall' Roasted Chicken and Butternut Squash Recipe
  • READY IN ABOUT hrs

'Welcome Fall' Roasted Chicken and Butternut Squash

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 large servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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).
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2012

This recipe needs changes to come out good. The chicken was done before the potatoes. I had to set the chicken aside for 20 minutes while the veggies finished cooking. Also there was too much liquid. I loved the seasonings on the veggies but the chicken was plain. If I were to try again I might just cook the vegetable portion with less liquid and do chicken in a skillet with more seasoning.

 
Most Helpful Critical Review
Oct 19, 2013

This smelled amazing cooking but tasted very bland. After reading other reviews I used less liquid and seasoned the chicken, but it just wasn't enough to fit our tastes.

 

9 Ratings

Sep 28, 2012

We really enjoyed the mix of vegetables in this and the flavor was wonderful. Hubby went back for seconds on the vegetables which he rarely does. This smells so good cooking. I used boneless, skinless chicken breasts and next time I will season them with more than salt and pepper. I didn't even have a chance to take a picture of this as it had our mouths watering. LOL!

 
Oct 06, 2014

We altered this recipe quite a bit, but were pleased with the results. We used boneless, skinless chicken breasts, organic chicken broth instead of apple cider, no pumpkin pie spice, and a lot more seasoning on the chicken. The chicken cooked in about 55 minutes, without taking the time to try to brown the chicken (no skin). The veggies were delicious, though the potatoes were undercooked at 55 minutes when the chicken breasts were done. Everything else was tasty! Overall, a good recipe to get an idea--just run with it yourself, especially when seasoning the chicken.

 
Nov 05, 2012

Very disappointed. Even having read the comments and made adjustments it was rather tasteless and the sauce was runny.

 
Sep 28, 2012

This was ok. The only thing I changed was that I used sweet potatoes instead of carrots. I don't really like cooked carrots. The ligquid did not become syrupy like the description says and I had to turn on the broiler for an extra 10 minutes because the skin still was not brown after I cook it for 20 min without the foil. The flavor was ok. Could have been better.

 

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Nutrition

  • Calories
  • 1001 kcal
  • 50%
  • Carbohydrates
  • 118.1 g
  • 38%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 39.9 g
  • 61%
  • Fiber
  • 11.7 g
  • 47%
  • Protein
  • 47.6 g
  • 95%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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