Go Back
–+ servings
Print
Print

Roasted Chicken with Potatoes and Butternut Squash

Roasted chicken with potatoes and my favorite, butternut squash. It’s such a fall/winter recipe but it’s honestly perfect any time of the year.

Instructions

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 3 cloves garlic (minced)
  • 1 teaspoon sea salt (divided)
  • 3/4 teaspoon black pepper (divided)
  • 1 tablespoon Italian seasoning
  • 4 medium chicken breasts
  • 12 ounces red potatoes (cut in half or fourths)
  • 1 1/2 cups butternut squash (cubed, peeled)
  • 2 tablespoons ghee (melted)
  • 1 tablespoon olive oil
  1. Preheat oven to 400°.
  2. Combine garlic, salt, pepper, and sage in a small bowl.

  3. Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture.

  4. Arrange vegetable mixture around chicken in large baking pan.
  5. Bake at 400° for 1 hour or until a thermometer inserted into chicken registers 165°.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.