·2 tablespoons minced garlic, divided
·1 teaspoon salt, divided
·3/4 teaspoon freshly ground black pepper, divided
·1/2 teaspoon dried sage
·1 (3 1/2-pound) roasting chicken
·12 ounces potatoes, cut into wedges
·1 1/2 cups peeled cubed butternut squash
·2 tablespoons butter, melted
Preheat oven to 400°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under skin. Place chicken (breast side up) on rack of a broiler pan coated with non-stick spray. Place rack in broiler pan. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around chicken. Bake for 1 hour, or until cooked throughout. Let stand 10 minutes and discard skin, then serve.
Good quality, reasonable variety and local where possible. It's nice knowing a week in advance what's going to be in the box, so that meals can be planned and to avoid waste. No problems with substitutions.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
