'welcome Fall' Roasted Chicken And Butternut Squash

Ingredients

• Servings: 2
• 2 cups cubed butternut squash
• 2 large red potatoes, scrubbed and cubed
• 2 carrots, peeled and cut into 1-inch pieces
• 2 shallots, sliced
• 4 cloves garlic, sliced
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon pumpkin pie spice
• 2 chicken leg quarters with skin
• 1 tablespoon unsalted butter, softened
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• 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).