Tuesday, January 31, 2012

Day 14: Roast Chicken with Potatoes and Butternut Squash

Today's dinner is a big winner! It tasted so good and was easy to make! All of us loved it and I think you should try it out soon. More details to follow!

For today I ate:

Steel-cut oatmeal with brown sugar from Jamba Juice
1/2 of a coldbuster smoothie from Jamba Juice (we had our house cleaners here today and I wanted to get out of the house and I didn't have time to make my breakfast, so we took a long walk to Jamba Juice!)

Salad with tomatoes, cherries, lite shredded cheese, cucumber, black beans, avocado, and dressing.
Trader Joe's Cinnamon Schoolbook cookies

Roast Chicken with Potatoes and Butternut squash with some greenbeans

Dried cherries
Goldfish crackers
Cheese stick
Healthy Cupcake (see recipe from yesterday)
Edamame Crackers (to get rid of the aftertaste of the stevia from the healthy cupcake)

Recipe: Roast Chicken with Potatoes and Butternut Squash

Like I mentioned above, this meal was a big winner with my family! It tasted so good and it was so easy. The chicken was really moist and not dry, which is the best! I got this recipe from myrecipes.com and I can't speak highly enough of it :)! The reason that I picked this recipe was because I had some leftover butternut squash that I needed to use up.

2 tbsp minced garlic, divided
1 tsp salt, divided
3/4 tsp ground black pepper, divided
1/2 tsp dried sage
1 roasting chicken (the smallest chicken I could find at the store was 5 1/2 lbs)
Cooking spray
12 ounces red potatoes, quartered
1 1/2 cups butternut squash, peeled and cubed (about 8 oz)
2 tbsp unsalted butter, melted

1. Preheat oven to 400°.

2. 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 loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan. **I put the chicken in our dutch oven, without the lid, and it worked just as well!

3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin. Serve!

Nutritional Information:
Serving Size; 4 (about 3 oz of chicken and 3/4 cup of veggies)
Calories: 399
Carbs: 25.9
Fat: 12.1
Protein: 43.8
*The website has all of the nutritional information listed.

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