'Welcome Fall' Roasted Chicken and Butternut Squash

'Welcome Fall' Roasted Chicken and Butternut Squash

6
STACIE78 0

"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

1 h 25 m servings 1001 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1001 kcal
  • 50%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 118.1g
  • 38%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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 li...

Most helpful critical review

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.

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 li...

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, sk...

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 m...

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.

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...