One Pot Chicken Dinner with Potatoes and Squash

Just put it in the oven, and dinner is ready in an hour!

2 cloves garlic, minced or pressed (divided)

1 Tbsp. butter, room temperature

1/2 tsp. dried thyme, sage, or rosemary

Salt and pepper

1 3-4 lb. whole chicken, neck and organs removed

2 c. small, unpeeled potato wedges

2 c. small, peeled squash wedges

2 Tbsp. melted butter

Preheat oven to 400.

Combine 1 minced garlic clove, 1 Tbsp. room temp. butter, 1/2 tsp. salt, 1/4 tsp. pepper, and sage or rosemary. With your hands, gently lift the chicken skin, and spread the garlic butter mixture between the skin and meat. Place the chicken, breast side up, in a greased roasting pan or baking dish.

Toss together potatoes, squash, melted butter, the other minced garlic clove, and season with salt and pepper. Arrange vegetables around the chicken and loosely cover with a tent of foil. Bake for about 15 minutes, and remove foil. Continue roasting another 45 minutes, or until the chicken is thoroughly cooked (165° and juice runs clear), and vegetables are tender.

Recipe created or adapted by Liz Talley, Urban Graze

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