Poulet Roti, Pommes de Terre et Courge | Roast Chicken with Potatoes and Butternut Squash

Introduction

Whole roasted chicken rubbed with garlic and sage, surrounded by red potatoes and butternut squash that roast in the pan juices. Comforting, aromatic, and balanced with sweet vegetables.

Ingredients

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken
• Cooking spray
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
• 2 tablespoons butter, melted

Directions

1. Heat oven to 400°F. Coat broiler pan rack with cooking spray.
2. In a small bowl, combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage. Remove giblets/neck from chicken. Loosen skin over breast and drumsticks with fingers. Tuck wing tips under. Rub garlic mixture under the skin. Place chicken breast-side up on prepared rack set in broiler pan.
3. In a bowl, toss potatoes and squash with melted butter, remaining 1/2 teaspoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetables around the chicken.
4. Roast at 400°F for about 1 hour, until a thermometer in the thigh reads 165°F. Rest 10 minutes before carving. Discard skin if desired.

Tips

• Rubbing seasoning under the skin flavors the meat; keep the skin intact to protect during roasting even if discarding later.
• If vegetables need more browning, stir them once during roasting; if they brown too quickly, tent with foil.
• Let the chicken rest so juices redistribute and vegetables finish softening in residual heat.

Optional Additions

• Finish with a squeeze of lemon or a spoon of pan juices for brightness.
• Wine pairing note: a dry Washington Riesling (e.g., Chateau Ste. Michelle Columbia Valley) complements the sweet squash and savory chicken.