Roasted Chicken, Butternut Squash, and Brussels Sprouts

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables is a simple meal and will taste fresh, clean, and healthy, all while giving your wallet a break.  This meal is will feed a family without spending much money.

How to Roast a Chicken?

If you’re not sure how to roast a chicken, I promise you this method is easy.  It’s almost as simple as setting the crock pot!  Below, I’ve laid out a simple and hearty meal for your next Sunday dinner that your family and friends will love.  Let’s bring people together to enjoy each other’s company again!  

Roasted Chicken and Vegetables:

Butternut Squash, and Brussels Sprouts

Ingredients:

1 whole chicken (about 4lbs, or more)
1 large butternut squash
1 lb Brussels sprouts.
2 tablespoons of olive oil
garlic salt and pepper, to taste
1/2 cup of cooking white wine
8 tablespoons of butter

Chicken Seasoning:
3 tablespoons of garlic salt
2 tablespoons of onion powder
1 tablespoon of black pepper

Directions:

1. Preheat your oven to 375 degrees F.
2. Mix together 3 tablespoons of garlic salt, 2 tablespoons of onion powder, and 1 tablespoon of black pepper.
   ***I prefer to do this step at the beginning so as not to touch the spices after messing with the chicken.
3. Rinse the chicken thoroughly with water and pat dry completely, then let sit while you prepare the vegetables.
   ***If you skip this step, your chicken will not be as crispy on the outside and therefore the inside will not be as juicy.
4. Peel, spoon out the seeds, and cut up the butternut squash into 1.5-2 inch pieces.
   ***We have a spectacularly sharp potato peeler I use to peel the butternut squash, but not all peelers are equal in quality.  If your peeler isn’t working, feel free to use an electric knife.
5. Peel away any wilted leaves from the Brussels sprouts and then cut each on in half.
6. Combine butternut squash and Brussels sprouts together in a large roasting pan.
7. Add 2 tablespoons (it’s okay to eyeball it) to the vegetable mixture and gently stir coating each vegetable piece with olive oil.
8. Sprinkle garlic salt and pepper liberally on vegetables.
9. Add 1/2 cup of cooking wine to the vegetables.
10. Return to your chicken and pat dry once more to be certain the moisture is gone.
11. Tie the legs together, or cut a slit in “Achilles tendon” on one chicken leg and put the other chicken’s “ankle” through the slit.  Hahahaha!
    ***Or go look up on YouTube how to tie chicken legs together without string.
12. Using your fingers, separate the skin on the chicken breasts away from the meat and place 1 tablespoon of butter over each breast.
    ***You should use 2 tablespoons total here.
13. Now dust your whole chicken with the seasoning mixture you put together earlier.
    ***Press the seasoning into the chicken to make it stick.  If you feel like you’re putting too much seasoning on the chicken, then you should probably add a little more.
14. Place your seasoned chicken directly on top of your vegetables, breast side up.
15. Disperse the remaining 6 tablespoons of butter evenly on top of vegetables.
16. Place in the oven until a thermometer in the chicken breast reads 170 degrees F.
    ***Cooking time is approximately 1 hour and 45 minutes.
17. Let chicken rest for ten minutes before cutting into it and serving.

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