- 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
- 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).
04/01/2018
recipepes.com
'Welcome Fall' Roasted Chicken and Butternut Squash, recipe
PT15M
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5
455 calories
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