-
-
My review
'Welcome Fall' Roasted Chicken and Butternut Squash
1
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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 1001Original recipe yields 2 servings (2 large servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1114 Ratings
-
-
-
-
-
Most helpful positive review
10/6/2012
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 li...
Most helpful critical review
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.
Most helpful
Most positive
Least positive
Newest
10/6/2012
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 li...
9/28/2012
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, sk...
10/6/2014
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 m...
9/29/2016
Delicious! A great autumn dish with great flavor - that I will make again.
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.
11/3/2012
Very disappointed. Even having read the comments and made adjustments it was rather tasteless and the sauce was runny.
9/28/2012
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...
1/5/2017
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 woul...
12/3/2016
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...