Roast Chicken with Potatoes and Butternut Squash

This was tasty and easy...and a great way to get some winter squash into our diet! Just baking peeled, cubed butternut squash tossed in a little butter, salt, pepper, and garlic would make an excellent side for any meal!
* We cut the whole recipe in half and used two boneless, skinless chicken breasts instead, which was really good, but next time I want to try the whole chicken.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949705

Yield: 4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)

Ingredients:

• 2  tablespoons  minced garlic, divided
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 1/2  teaspoon  dried rubbed sage
• 1  (3 1/2-pound) roasting chicken
• Cooking spray
• 12  ounces  red potatoes, cut into wedges
• 1 1/2  cups  cubed peeled butternut squash (about 8 ounces)
• 2  tablespoons  butter, melted

Preparation:
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Nutritional Information: 
Calories: 399
Fat: 12.1g (sat 5g,mono 3.2g,poly 1.7g)
Protein: 43.8g
Carbohydrate: 25.9g
Fiber: 3.4g
Cholesterol: 147mg
Iron: 3.5mg
Sodium: 791mg
Calcium: 77mg