Roast Chicken with Fingerling Potatoes and Butternut Squash

Sometimes a simple roast chicken is the perfect weekday dinner. It's surprisingly easy to make and even comes with its own side dish! It's cooked on a bed of root vegetables or squash, so it pretty much makes for a complete meal. The vegetables cook in the chicken juice, so the they always turn out extra delicious. Mmmmm. I used butternut squash and fingerling potatoes from my CSA in this version.

HOW TO:

Peel and cut the vegetables into 1-inch or so pieces. Toss with garlic, salt, pepper, and olive oil and spread them out on the bottom of a large baking dish. Wash and dry the chicken. Season inside and out. Stuff with rosemary or thyme, one lemon, and half a head of whole, peeled garlic cloves. Tie the legs together, tuck the wings in, and place on the vegetables. For a 4-5 pound chicken, roast at 425ºF for about an hour and fifteen minutes. After cooking, cover with foil and rest for 20 minutes before carving.