'Welcome Fall' Roasted Chicken and Butternut Squash

Name: 'Welcome Fall' Roasted Chicken and Butternut Squash
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 large servings
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

Rating: 3.5 stars

16 Ratings
12 Reviews
4 Photos

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!

By STACIE78

Gallery

Recipe Summary

prep:

25 mins

cook:

1 hr

total:

1 hr 25 mins

Servings:

Yield:

2 large servings

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 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).

Nutrition Facts

Per Serving:

1001 calories; protein 47.6g; carbohydrates 118.1g; fat 39.9g; cholesterol 142.9mg; sodium 211.1mg. Full Nutrition

Reviews (12)

Most helpful positive review

TammyLiz

10/07/2012

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. Read More

Helpful

(8)

Most helpful critical review

Keeli

10/19/2013

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. Read More

Helpful

(1)

16 Ratings

5 star values: 4
4 star values: 6
3 star values: 3
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TammyLiz

10/06/2012

Helpful

(8)

Cathy G.

09/28/2012

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! Read More

Helpful

(4)

Megan Ann

10/06/2014

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. Read More

Helpful

(2)

Mother Goose

11/05/2012

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

Helpful

(1)

MrsMurder

09/28/2012

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. Read More

Helpful

(1)

Debbie Blanchard

09/30/2016

Delicious! A great autumn dish with great flavor - that I will make again. Read More

Helpful

(1)

Keeli

10/19/2013

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. Read More

Helpful

(1)

Marilyn

01/05/2017

It was a disaster. When I checked it at 45 minutes it was still raw. I ended up cooking it for about 2 hours so of course the veggies were overcooked. I was really disappointed because this would've been a healthy meal. Sorry. Read More

DelB

12/03/2016

This is a nice comfort food dish that's pretty easy to make. Since previous reviews mentioned the veggies not cooking as fast as the chicken I cut them into small pieces. I don't use shallots as I am allergic but substituted lots of extra garlic. I also used boneless breasts instead of legs. I would cut down on the apple cider - too much liquid. I would also add spices like Jane's Crazy Salt or a similar blend. I had left overs which were better than the first serving. Read More

More Reviews

Back to 'Welcome Fall' Roasted Chicken and Butternut Squash

All Reviews for 'Welcome Fall' Roasted Chicken and Butternut Squash

- of Reviews

'Welcome Fall' Roasted Chicken and Butternut Squash

Servings Per Recipe: 2
Calories: 1001.4

% Daily Value *

protein: 95 %

carbohydrates: 38 %

dietary fiber: 47 %

sugars:

fat: 61 %

saturated fat: 56 %

cholesterol: 48 %

vitamin a iu: 558 %

niacin equivalents: 120 %

vitamin b6: 92 %

vitamin c: 119 %

folate: 36 %

calcium: 18 %

iron: 39 %

magnesium: 65 %

potassium: 81 %

sodium: 8 %

thiamin: 52 %

calories from fat:

*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.

Reviews for: Photos of 'Welcome Fall' Roasted Chicken and Butternut Squash

1 of 12

All Reviews

TammyLiz

10/06/2012

Helpful

(8)

Cathy G.

09/28/2012

Helpful

(4)

Megan Ann

10/06/2014

Helpful

(2)

Mother Goose

11/05/2012

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

Helpful

(1)

MrsMurder

09/28/2012

Helpful

(1)

Debbie Blanchard

09/30/2016

Delicious! A great autumn dish with great flavor - that I will make again.

Helpful

(1)

Keeli

10/19/2013

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.

Helpful

(1)

Marilyn