Roasted Chicken, potatoes and squash
I can’t believe I pulled it off. A meat and potatoes dinner made in one hour with three food groups and no recipe. I covered the meat group, the starch group and the vegetable group and here is how I did it.
The salt brings out the moisture in the chicken and makes the skin nice and crispy. This is why you do not baste until the roasting is almost complete, you need the salt to do its job. The basting will rinse off the super-saltiness towards the end of the process. With nothing in the cavern of the chicken it will roast quickly and thoroughly at a high heat.
Do ahead: the potatoes and squash can be peeled and chopped at any time earlier in the day.
Roasted Chicken with potatoes and squash
- Whole chicken about 4 lbs, more or less
- 3 medium potatoes, peeled and cut into 1 inch chunks
- 1 butternut squash, peeled and cut into 1 inch chunks
- 1 med onion chopped
- 1 tbsp dried sage
- 2 tbsp butter
- 1 tsp dried thyme
- 2 tbsp olive oil
- salt & pepper
Preheat the oven to 450
Rinse the chicken and remove any neck and giblets. Generously salt inside the cavern and outside of the chicken on both sides. Place on a roasting rack in a shallow roasting pan. Fill the pan with a ½ inch of water. Roast for an hour basting only once, 45 minutes after the bird has been in the oven.
Meanwhile, peel the potatoes and cut roughly into 1” chunks. Peel the squash and cut into 1” chunks. Toss in a large bowl with olive oil, onions, salt and pepper. Melt the butter over low heat in a small saute pan. Add the sage and sauté for 1 minute, until fragrant. Pour over potatoes and squash. Add thyme and toss well. Transfer to a small roasting pan and add to the oven where the chicken has been roasting. Roast for 30 minutes or until the potatoes feel soft when pierced with a fork. Stir once halfway through roasting.
After an hour, remove the chicken from the oven and test the done-ness by cutting onto the breast.
Check my next post for the leftover magic.