Recipe by STACIE78
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed butternut squash
red potatoes, scrubbed and cubed
carrots, peeled and cut into 1-inch pieces
pumpkin pie spice
chicken leg quarters with skin
unsalted butter, softened
salt and ground black pepper to taste
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.
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.
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!
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.
Very disappointed. Even having read the comments and made adjustments it was rather tasteless and the sauce was runny.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
'Welcome Fall' Roasted Chicken and Butternut Squash
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 1001
** Calories from Fat: 359
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make earth’s easiest (and possibly tastiest) roasted chicken.
See how to make a simple herb-rubbed roast chicken, Italian-style.
A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture.