Yield: 4 servings
Hands-on prep time: 15 minutes
Total prep time: 1 hour 45 minutes
Price per serving: $1.62
Ingredients
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon thyme
- 4 chicken thighs, cleaned, with skins slightly loosened
- Cooking spray
- 1 lb. red potatoes, cut into wedges
- 1 1/2 cups cubed and peeled butternut squash
- 2 tablespoons olive oil
Directions
- Preheat oven to 400°F. Coat a large roasting pan with cooking spray and set aside.
- Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme in a small bowl.
- Rub garlic mixture under chicken skin. Place chicken on prepared roasting pan and set aside.
- Combine potatoes, squash, oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken.
- Bake for 1.5 hours or until a meat thermometer inserted into a chicken thigh reads 165°.
- Let stand 10 minutes. Discard skin and serve.